Vegan Halloween Coffin Musubi with Purple Rice
A spooky and fun twist on traditional musubi featuring marinated tofu and vibrant purple rice, perfect for Halloween parties or any festive occasion.
Ingrédients
For the Tofu
- 1 block extra-firm tofu Press to remove excess moisture.
- 2 tablespoons olive oil For marinating.
- 1/4 cup Bragg’s liquid amino acids Can substitute with soy sauce or tamari.
- 1/4 teaspoon liquid smoke or hickory smoke salt For flavoring.
For the Rice
- 2 cups white sushi rice Rinse before cooking.
- 2 1/2 cups filtered water For cooking the rice.
- 1/2 teaspoon maqui berry powder For coloring the rice.
- 1/2 teaspoon butterfly pea flower powder For coloring the rice.
- 1/2 teaspoon sea salt To taste.
- 1 tablespoon agave syrup Adds a touch of sweetness.
- 1 tablespoon rice vinegar For seasoning the rice.
For Assembly
- 2 sheets nori For wrapping the musubi.
- 1 spray Oil spray or cooking spray To grease the baking dish.
- as needed water for sealing Used to seal the nori.
Instructions
Preparation
- Prepare your workspace by gathering all ingredients.
- Press the tofu to remove excess moisture for 15-20 minutes and then slice into ten equal pieces.
- Cut tofu pieces into coffin shapes using a cookie cutter or knife.
- In a bowl, mix olive oil, Bragg’s liquid amino acids, and liquid smoke to create the marinade.
- Brush a baking dish with the marinade and lay down the shaped tofu pieces. Brush the tops with more marinade.
Cooking
- Preheat the oven to 350°F (175°C) and bake the tofu for 20 minutes. Flip, brush with marinade, and bake for another 20 minutes until golden.
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice in an Instant Pot with the filtered water for 5 minutes.
- Let the rice sit in the pot for 10 minutes to fluff up.
- Mix in maqui berry powder, butterfly pea flower powder, sea salt, agave syrup, and rice vinegar into the cooked rice. Stir gently.
Assembly
- Cut nori sheets into strips. Shape the seasoned rice into ovals, place baked tofu on top, cover with more rice, and wrap with nori using water to seal the edges.
- Serve on a platter and enjoy!
Notes
Store in an airtight container in the fridge for 3-4 days. Can freeze but may change texture upon thawing. Reheat gently in microwave or toaster oven.