Mains Recipe

Tofu Musubi

These plant-based Tofu Musubi’s will defiantly be a crowd pleaser. Easy, delicious, and perfect to make on the go.

This is my plant based version of spam musubi. Spam Musubi was a family favorite growing up in Hawaii. I could always count on having these at the beach, park, and family gatherings. Since it was one of my favorites I knew I wanted to recreate it. Instead of using spam I marinated my tofu in a sauce full of flavor and layered with the traditional rice and wrapped it in nori. I can’t wait for you to try it!


White rice- Brown rice, you might need to add a little water to help it stick together. 

Soy Sauce- Gluten free soy sauce or tamari.

Sugar- Maple Syrup

Vegan Oyster Sauce – Oyster sauce

Garlic Powder – Grated garlic


  • Please use extra firm tofu that has been pressed with the water removed. If you use any softer tofu it will not hold together as well. 
  • Spam is naturally very flavorful and salty. So if you want your tofu to be as similar as it can I would recommend marinating your tofu for at least 20 minutes on each side instead of just frying it. If you have more time I would marinate your tofu for longer. 
  • Don’t forget to drizzle the extra sauce over your tofu when frying. It really adds a lot of flavor. 
  • My family has always had a musubi press so thats what I have always used. But if you don’t, no worries. You can wrap the rice in plastic wrap and form it with your hands. Lastly, just follow the steps of adding your tofu and wrapping it in nori.


The fun part of this recipe is that you can get super creative when making your musubis. You can sprinkle some Furikake or sesame seeds on top of your rice, or drizzle leftover teriyaki sauce on the rice. Get creative and add a vegan egg or egg on top of the tofu before wrapping it in the nori. The possibilities are endless.

These Tofu Musubi are:


Kid Friendly

Fun to Make

Easy to Assemble 

Perfect on the go

If you make this tofu musubi I would love it if you would rate and comment below.  I can’t wait to see how you like it! 

If you like this recipe check out these Thai- inspired Red Coconut Curry and Summer Rolls.

Tofu Musubi

Prep Time 50 minutes
Cook Time 20 minutes
Servings 7


  • 1 Musubi Press


  • 1/4 cup cup soy sauce, gluten free
  • 1/4 cup vegan oyster sauce
  • 2 tsp rice vinegar
  • 1 tsp cane sugar
  • 1 tsp garlic powder
  • 3 sheets nori cut into thirds
  • 2 cups cooked white rice cooled completely
  • 1 block extra firm tofu pressed with the water removed
  • 1 tsp avocado oil


  • Cut the pressed tofu into 7 even slabs resembling a rectangle shape.
  • In a large baking dish add the soy sauce, oyster sauce, rice vinegar, sugar, garlic powder, and whisk. Next, place the tofu down on the dish evenly and marinate in the refrigerator for 20 minutes, take out, flip, and marinate for an additional 20 minutes. For even more flavor, marinate for 1 hour on each side.
  • Heat a large non-stick pan on medium heat. Once hot, add a little oil and tofu. Drizzle a little of the leftover sauce on the tofu. Fry on both sides until golden brown.
  • Assemble the tofu musubi using a musubi maker press. If you dont have a press see notes. Lay out one piece of nori horizontally with the shiny side down. Place the musubi mold down in the middle of nori vertically. Add the rice evenly in the mold, about 1 1/2 inches thick. Press the rice down using the flat part of the mold making an even pressed layer of rice.
  • Place the fried tofu on top of the rice and remove the musubi mold. Wrap the nori around the rice and tofu. Repeat until you have assembled all of your musubi's.


  • Don’t have a musubi press? Wrap the rice in plastic wrap and form it with your hands. Then just follow the steps of adding your tofu and wrapping it in nori.
  • Get creative and sprinkle furikake on top of the rice. 
  • Drizzle extra sauce over your tofu when frying. It really adds a lot of flavor. 

2 comments on “Tofu Musubi

  1. This looks like fun to make and eat as well!

  2. Now that’s a Musubi I could/would eat. Thanks for this recipe.

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