California and Teriyaki Tofu Sushi
[Vegan]

To Make the Filling:

1. In a blender or food processor, combine red pepper, mayo, and tofu and blend until smooth. Lay a sheet of nori onto your sushi mat and spread rice over the nori, leaving an inch or two on one side uncovered. Spread a tablespoon or two of your red pepper mixture in a strip down the middle of the sheet, and top with avocado and cucumber. Roll sushi and slice into six pieces.

To Make the Teriyaki Tofu:

1. Combine all ingredients except tofu in a medium bowl, whisking until smooth. Add tofu and marinate, flipping occasionally, for at least 30 minutes, up to an hour or two. Remove from marinade and slice thin to make sushi roll, or pan fry for a couple minutes per side to make nigiri.

To Make the Roasted Mushroom or Roasted Red Pepper Nigiri:

1. Roast your mushroom or red pepper under the broiler for 5-10 minutes until nice and browned, then either slice into thin strips or one-inch squares, depending on the look you want.
2. Place a thin strip of nori on a cutting board, add a tablespoon of prepared sushi rice to the middle, and top with your roasted vegetable of choice.
3. Wrap nori around the outside and seal with a bit of water. Serve with soy sauce, wasabi, and pickled ginger.