Why is the tempeh marinated overnight?

Marinating the steamed tempeh strips overnight in the soy sauce, wasabi, ginger, and cumin mixture allows the flavors to deeply penetrate, ensuring a rich, savory taste in every bite.

What's the best way to roll maki without a sushi mat?

While a sushi mat is recommended for tight rolls, you can carefully use a piece of parchment paper or plastic wrap to help compress and shape the nori and filling.

Can I use other vegetables instead of daikon and carrot?

Absolutely! Feel free to customize your maki rolls with other julienned vegetables like cucumber, avocado, bell peppers, or even blanched asparagus for variety.

How long can I store leftover Tempeh Maki Rolls?

For best quality, Tempeh Maki Rolls are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day, as the rice can harden and nori soften over time.

How can I adjust the spice level of these maki rolls?

You can easily adjust the spice by increasing or decreasing the amount of wasabi paste in both the tempeh marinade and the line you add to the roll, or substitute with a milder hot sauce.

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Tempeh Maki Rolls
[Vegan]

TG By: Tempeh Girls

Author Bio

Led by Joy DuPuis, Tempeh Girls area group of early adopters who picked up blocks... Read More

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Freshly cut Tempeh Maki Rolls on a platter, revealing savory baked tempeh, white sushi rice, and vibrant julienned daikon and carrot.

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Tempeh Maki Rolls [Vegan]

Dairy Free

Inspired by the beauty and simplicity of Asian food, these Tempeh Maki rolls are simple and delicious! Nori and tempeh are both excellent sources of plant-based protein, which makes these a filling lunch or dinner choice that comes together quickly for a satisfying meal.

Ingredients You Need for Tempeh Maki Rolls [Vegan]

2 cups sushi rice, cooked
8 ounces tempeh
1 carrot, julienne
1 daikon, julienne
Toasted sesame seeds
Wasabi paste or hot sauce
Nori seaweed sheets

Marinade:

3 T soy sauce
2 T water
2 t wasabi paste
1 t sesame oil
1 t cumin
1 t freshly grated ginger

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How to Prepare Tempeh Maki Rolls [Vegan]

Cut tempeh into ½” strips and steam for 15 minutes.
Transfer tempeh to baking dish and arrange flat.
Combine marinade ingredients and pour over tempeh.
Refrigerate overnight, or for as long as possible.
Bake tempeh at 350 for 20 minutes turning once.
Lay a nori sheet on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end.
Place tempeh strips about 1/3 of the way down.
Layer daikon and carrot, or any other filler of choice, a line of wasabi or hot sauce and toasted sesame seeds.
Roll the nori around the filling squeezing tight to form the maki roll letting out the sushi mat a bit at a time on the topside until you have a perfect roll.
Cut into 1/2 inch pieces and enjoy.