Simple Keto Zucchini & Tofu Egg Roll Sushi
Simple Keto Zucchini & Tofu Egg Roll Sushi
Deliciously Sugar-Free! Zero Carb Concerns, Healthy Protein Keto Sushi with Zucchini and Tofu
I’ve healthily adapted a recipe I often enjoy. This is a nutritious and balanced keto sushi made with zucchini and tofu, perfect for the whole family with its mild flavor. Enjoy a satisfying meal without guilt, even while dieting!
Main Ingredients- 8 Eggs
- 4 sheets of Gim (Seaweed)
- 1 block Tofu (approx. 300g)
- 2 Zucchini (medium-sized)
Seasoning & Others- 1 Tbsp Starch powder (optional, for better texture)
- Pinch of Salt (to taste)
- 1 Tbsp Sesame oil
- Pinch of Black pepper
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Starch powder (optional, for better texture)
- Pinch of Salt (to taste)
- 1 Tbsp Sesame oil
- Pinch of Black pepper
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, drain as much water as possible from the tofu. You can wrap it in a cheesecloth and squeeze, or place it in a sieve and press with a heavy object. Place the tofu in a pan and break it down with a spatula until no lumps remain.
Step 2
Sauté the tofu over medium-low heat until the moisture evaporates and it becomes crumbly. Stir occasionally to prevent burning.
Step 3
Using a vegetable peeler, thinly julienne the zucchini. Sprinkle a pinch of salt over the julienned zucchini and let it sit for about 15 minutes to draw out moisture. Avoid using too much salt, as it can affect the taste. About half a coffee teaspoon is a good starting point, adjust to your family’s preference. After salting, discard the bitter core and rinse thoroughly, then squeeze out all the water.
Step 4
To the squeezed zucchini, add 1 Tbsp of sesame oil and a pinch of black pepper. Stir-fry briefly. Don’t overcook, as it will become mushy; the key is to retain a slight crispness.
Step 5
Make thin egg crepes. Lightly oil a pan, pour a thin layer of beaten egg, and cook over low heat until set. Make 4 crepes and let them cool. Thin crepes are less likely to break when rolling the sushi.
Step 6
In a large bowl, combine the sautéed tofu, sautéed zucchini, and 1 Tbsp of starch powder. Mix gently with your hands until well combined. Ensure the starch powder is evenly distributed without clumping. This mixture will be your sushi filling.
Step 7
Place a sheet of gim on a bamboo sushi mat. Lay one egg crepe on top. Spread an even layer of the tofu and zucchini mixture over the crepe. Then, roll it up tightly like sushi, pressing firmly as you go. If your egg crepe is larger than the gim, you can place the gim on top of the crepe before adding the filling and rolling.
Step 8
Try rolling the sushi in two ways: with the egg crepe layered beneath the gim, or with the gim beneath the crepe. Both methods yield delicious results. Adjust the amount of filling to create rolls of varying thicknesses.
Step 9
After rolling, lightly brush the outside of the sushi with sesame oil and sprinkle with toasted sesame seeds. Carefully slice into bite-sized pieces and arrange them beautifully on a plate for a delicious keto sushi roll!
