Vegan Bunny Elle

Make the iconic Hawaiian musubi but with only whole plants! These tofu mung bean musubi have all the nostalgic yumminess without any overprocessed carcinogenic junk.

Born from a fusion of Japanese culinary traditions and local Hawaiian history, Musubi has evolved from a humble plantation snack into a beloved island staple. You can find it everywhere from local convenience stores to beachside gatherings. It is portable, incredibly satisfying, and surprisingly easy to make at home.

Traditionally, musubi is made of grilled Spam nestled on a block of compressed sushi rice, all wrapped in a crisp strip of nori seaweed. It is the perfect blend of salty, savory, and sweet flavors. Some variations also include a fluffy egg patty.

In this supreme vegan musubi, I made the egg patty with my homemade mung bean egg, and the Spam with glazed tofu.

Vegan Musubi with Mung Bean Egg and Tofu Spam

The iconic Japanese Hawaiian snack but made with only wholesome plants!

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Ingredients Method Video Notes

Ingredients

  

• 1 cup cooked sushi rice
• 1 – 1 1/2 tablespoon sushi vinegar
• 4 nori sheet

For Mung Bean Egg patty –

• 1 cup dry split mung beans soaked overnight
• 1 cup soy milk
• 1 tablespoon tapioca starch
• 1/2 teaspoon baking powder
• 1 teaspoon kala namak
• 1/4 teaspoon turmeric

For Tofu Spam –

• 6 oz extra firm tofu sliced in 4
• 2 tablespoon soy sauce
• 1 tablespoon mushroom “oyster” sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• Cooking oil

Method

 

1. Make the sushi rice then season with sushi vinegar, set aside;
2. Make the mung bean egg patty using the Tamagoyaki recipe linked in notes;
3. For the tofu spam, pat dry the tofu slices, pan fry with a drizzle of cooking oil over medium-high heat until both sides are golden brown;
4. Mix together all the sauce ingredients, lower the heat, slowly pour the sauce over the tofu slices, move around and flip the tofu slices to coat evenly;
5. When ready to assemble, you can use a musubi mold, or a saved tofu box, or do this by hand;
6. If using a mold, lay down a piece of nori, trim to fit the mold if needed, then put down a layer of rice, press down firmly, add the egg patty and tofu spam, wrap the nori around all three layers and close;
7. If making it by hand, first form a block of rice with your palms first, then proceed with the rest the same way;
8. Serve warm or chilled, they can be kept in the fridge for one day, but keep in mind refrigeration will take away the crispness of the nori, enjoy!

Video

Notes

Use the method in this Tamagoyaki recipe to make the egg patty