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This Vegan Tofu “Spam” Musubi Recipe is a vegan alternative to tasty spam or rice musubi made using marinade, firm tofu, and nori to create the traditional musubi appearance.
If you were a kid who ate spam similar to mine, then you’ll be awed by this vegan alternative to spam musubi.
Even to this day, I’m still not sure the exact ingredients spam is made up of (nor would I like to); however, I ate it all the time when I was a kid. Whatever the case you’re looking at, it’s clear that spam is a source of ingredients that aren’t great for your health. In the end, it must be among the meats that are processed to be found there.
As I like more natural foods and less processed meat, I thought it was time to reimagine one of my childhood favorite food items. This version of vegan spam musubi can be as tasty, salty, and packed with umami as the ones I was eating as a kid. It’s healthy, light and vegan in the same way. Win-win!
What is Spam Musubi?
Spam Musubi is a Hawaiian snack. Japanese Americans made it famous in the US in the late 1800s.
O-mosubi (omusubi) is a rice ball wrapped in a seaweed strip (nori). It may be filled with fillings of fish, meat, or even vegetables. In other cases, it’s topped with an egg white.
The rice ball is adorned with a lovely strawberry strip of spam over the top for spam musubi. The spam is usually cut up and then grilled before coating with a sauce glaze. The rice snacks are served with a drizzle of sauce on top. The spam over the top is loaded with flavor, and the rice beneath is responsible for some saltiness.
Why is this Tofu Musubi Recipe is Awesome
- The first thing to note is that this recipe is a vegan and healthier version of the original.
- It is easy to make and an excellent snack for your family and friends.
- You can also make it gluten-free or oil-free if you want
- Aesthetic Appeal
To begin, I discovered that tofu is an excellent alternative to the spam used in the recipe. It is the first choice because it is a similarly solid texture. Additionally, it is easily cut into a spam-like form. Although I’m not convinced that anything can ever be as good as the umami and sodium explosion of spam or soy sauce, that’s about as close as you will achieve while remaining a healthy vegan option.
Along with your tofu ingredients, you’ll require short white rice with some spices for making the spam sauce and nori.
Tips Make to make Awesome Tofu Musubi
- The secret to making this recipe successful involves making tofu.
- Most of the recipe focuses on creating the right texture and taste and texture, so allow your tofu time to soak within the spice mix.
- Make sure to use are using tofu that is firm, not silk. It should be firm and not break when you use it. This is crucial for shape and texture.
TIP: If you have a tofu pressing machine, I highly recommend using it! If not, you can adhere to the instructions for tofu pressing found in this recipe.
Other recipes from your favorite Japanese recipes that you can try
If you’re satisfied with the spam musubi recipe, you should try some of these vegan Japanese recipes:
Vegan Tofu “Spam” Musubi Recipe
It is time to make a vegan tofu “spam” musubi—a tasty Japanese American snack from Hawaii.
- Prep time 1 hour
- Time to cook: 20 minutes
- Category: snacks
- Method: baking
- 6/8 oz extra-firm tofu (about half of a typical 14 oz block of tofu)
- 2 Cups freshly white short grain steamed Japanese rice*
- 1 cup of Sesame seeds that have been toasted (feel free to choose white, black, or both)
- 1- 2 sheets of unseasoned nori
- Salt and a pinch
- 1/3 cup Tamari or soy sauce of your choice
- 2 Tbsp water to thin as required
- 2 tbsp maple syrup or coconut sugar
- 1/2 tbsp smoked paprika
- 1 tsp rice wine vinegar
- 1/2 1 tsp garlic powder
- 1/2 tsp ground ginger
- One teaspoon Arrowroot powder or cornstarch (optional to increase the thickness)
- Slice tofu into spam-sized pieces. I began by cutting the tofu block in half (to make two larger blocks that are not as long in the sense that it makes sense!). Press the tofu with the Tofu Press or let it sit between two paper towels, and place an enormous book on top to create the pressure. Press for 20-30 minutes or more, should you be able to! This will give you a better texture and allow more water to escape.
- After the tofu has been pressed in a slicing motion, cut it into pieces about 1 inch thick. Then form rectangles into a spam form, about 2 inches by 4 inches. Then finish off the corners as desired.
- Make the sauce by mixing all sauce ingredients and then allowing tofu to marinate within the sauce. The longer, the better to ensure the best flavor absorption! I would recommend a minimum of 30 to 60 minutes. However, if you’d prefer to, you could allow it to sit in the fridge for a few days.
- Once the tofu is cooked and you are ready to cook it, you may cook tofu in a pan with any sauce left until golden brown, and then all sauce has been absorbed. In other cases, you can bake it at 375F at 375F in an oven using the baking mat, which is non-stick, for 10 minutes per side, then brush with the remaining marinade each time you flip.
- Make nori strips by cutting them into 2 inches long strips wide. Then, cook the rice by tossing them in an enormous bowl along with sesame seeds and some salt. Make use of a spatula for tossing, ensuring not to crack the rice grains or mush the rice.
- To put it together, grab about 1/2- 2/3 cups of rice. Then, with your hands, press tightly with damp hands until you have an oval. It is also possible to use a mold or form to do this. This is the rice ball’s base! Add a slice of tofu, then wrap in nori strips. For finishing, drizzle with the remaining sauce.
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