Michelle's Recipe for Vegan Tofu “Sushi-to” (Sushi + Burrito) *From a Joyful Experiment in the Root 2 Rise Yoga Kitchen, Inspired by a Hungry Belly

Ingredients (For 1 Serving/2 Medium Sushitos):
 

• 2  square sheets of Eden Sushi Nori Toasted Sea Vegetable
• 1  cup of cooked cous cous
• 1 clove of garlic, peeled and diced
• 1/6 of an onion, diced
• 1/5 of an organic green bell pepper, chopped and slivered
• 4 cherry tomatoes, cut in fourths
• half an avocado, sliced into long slivers
• organic (non-GMO) firm tofu, sliced into rectangle slivers
• 5 crimini or your favorite mushrooms, sliced and marinated in ½ organic Tamari sauce and ½ lemon juice sprinkled with chili flakes
• about 1/3 a handful of organic cilantro, chopped
• about ¼ a handful of organic mint leaves, chopped
• a small handful of organic baby kale or microgreens
• half an organic carrot, shredded
• black pepper
• organic virgin coconut oil for cooking
• 2-4 toothpicks, to keep your sushitos in tack

 
Note: Try to use as many organic ingredients as possible for optimal flavor and health (for you and our planet).  Add or subtract any ingredients you’d like to experiment with, just a like a yoga sequence—make it your own to enjoy.
 
Steps:

1. Marinate sliced mushrooms in Tamari, lemon juice and chili flakes (the latter if you prefer spicy flavor) and set aside.
2. Cook cous cous and set aside to cool off.  (This quick-to-cook whole grain adds a “fish eggs” texture to your “sushi”.)
3. In a medium saucepan, sauté garlic and onions in coconut oil for about 2 minutes.  Add mushrooms, bell pepper and tofu slices.  Saute for another 5-10 minutes on medium heat. 
4. Place a flat sheet of Sea Vegetable on a plate.  Along its center, place a line of  half your total amount of greens or kale.  On top, add strips of tofu and mushrooms (these are your “fish”, or protein).  Sprinkle half of remaining sauté, along with shredded carrot, sliced tomatoes, avocado, cilantro and mint.  Add a touch of black pepper or more of the Tamari marinade (or use this leftover juice as a dipping sauce).  Enjoy adding these various colors and flavors to your palette. 
5. Roll your sushito tightly.  You might like to use a couple of toothpicks to keep it from unraveling while you make your second one.
6. Take a picture of your masterpiece and post it on this blog under the comments or #Root2RiseYoga on Instagram J
7. Eat mindfully with a smile and clean hands because it’s going to be a lovely mess!  Then, please share your feedback: what ingredients would you add or subtract the next time to please your palette and happy your healthy belly?