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One of our fave meals that’s sure to impress everyone but also takes minimal effort! The hardest part is remembering to marinate the tofu over night, but as long as you’ve remembered that step, the rest is easy peasy!
For the tofu, slice a block of firm tofu into cubes and place in an airtight container or ziplock bag, then pour in the marinade (1/2 cup soy sauce + 1/4 cup maple syrup). Place in the fridge and marinate for 24 hours (you could do less time but it always is much better if you do the full 24!)
Pan fry the tofu, adding in the rest of the marinade as it cooks.
In the meantime, cook 1 cup of sushi rice according to package directions and once it’s done, add in 1/3 cup rice vinegar, 1 tbsp sugar, and 1 tsp SEA SPICE.
Prepare the spicy Mayo sauce by combining the following in a bowl:
1/2 cup vegan mayo
1 tsp apple cider vinegar
2 tsp sriracha
2 tsp SEA SPICE
3-4 tbsp water to thin
To build the bowls, start with the rice and add on the rest. Add in the tofu, some cucumber, carrot, mango, and avocado, then drizzle the spicy Mayo sauce on top, with another sprinkle of sea spice.
This is an easy way to add some BC grown seaweed into your diet!
Kove products are good for you and good for the planet too 
recipe by Sam Bates @vancouversam
