Tempeh Avocado Sushi (SERVES 8 | 30 MINUTES OR LESS)
Steamed tempeh stands in as a protein-rich rice alternative in these sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
2 8-oz. packages tempeh, cut into 2-inch squares
4 tsp. tahini paste
2 tsp. agave nectar
2 tsp. yellow miso
1 tsp. onion powder
6 nori sheets
2 avocados, cut into wedges
8 green onions, white and light-green parts thinly sliced
2 tsp. low-sodium tamari sauce
2 Tbs. black sesame seeds
Steam tempeh in steamer 10 minutes. Cool to room temperature.
Pulse tempeh in food processor until ground into rice-sized pieces.
Add tahini, agave, miso, and onion powder. Pulse several times until just combined. Transfer to bowl.
Place 1 nori sheet on sushi mat or work surface. Spread 2⁄3 cup tempeh mixture out to sides of sheet, stopping 1 ½ inches from top edge.
Press down mixture to flatten. Place 2 to 3 avocado wedges in center of mixture, and scatter 2 tsp. green onions on top. Roll sushi using sushi mat or by hand, and seal edge with tamari sauce. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients.
Sprinkle sushi with sesame seeds and remaining green onions.
