Tofu ‘tamago’ sushi topping

Preparation info

  • Difficulty


  • Makes enough for


    pieces of sushi

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About


  • ½ block (150 g) extra-firm tofu, pressed
  • ¼ cup (60 ml) plant milk
  • ¼ teaspoon ground turmeric
  • 1 teaspoon nutritional yeast
  • pinch of black salt


Slice the tofu lengthwise into four long pieces, then cut each piece into two, giving you eight shorter rectangles in total. In a wide shallow bowl, mix together the milk, turmeric, nutritional yeast and salt. Lay the tofu in the bowl in a single layer, then leave to marinate in the fridge for 20 minutes, flipping the pieces over halfway.

To assemble, place a piece of tofu on top of a rice log, cut thin strips of nori and wrap around the sushi, using a dab of water to make the nori stick to itself and seal.