Assemble close to serving time - the nori wrap will absorb the moisture and go soggy.
• 1 nori sheet
• 3 - 4 tbsp tofu mix
• 3 - 4 thinly sliced green olives
• 2 - 3 slivers of red peppers and carrots
• Clover sprouts
• Pickled ginger
Tofu mix (mix in food processor)
1 package medium tofu
• ½ cup tahini
• 4 shallots
• ⅛ cup low salt, tamari
• Juice of 1 small lemon
• ½ to 1 tsp of wasabi powder (optional)
To assemble, lay 1 sheet of nori on a cutting board or bamboo sushi mat. Place 3 - 4 tbsp tofu mix along the edge of the nori nearest to you. Spread mixture within ½" of the border of the roll. Place a horizontal row of olives, peppers, carrots and a generous amount of clover sprouts. Starting with the end closest to you, lift the edge of the nori and roll tightly until a cylinder is formed. Cut pieces 1 to 1½" thick slices; serve with wasabi paste, low salt tamari and pickled ginger.