Vegan Sushi Sandwich with Crispy Tofu and Pickled Beets

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subheading: For the pickled beets:

1 beet, finely shredded

¼ cup rice or apple cider vinegar

1 tablespoon coconut sugar

½ teaspoon salt

¼ teaspoon black pepper

subheading: For the marinade:

4 tablespoons light soy sauce

2 teaspoons fresh ginger, minced

1 teaspoon garlic powder

1 teaspoon chili powder

½ cup maple or agave syrup

subheading: For the crispy breaded tofu:

2 (12-ounce) blocks of firm tofu, drained and pressed

½ cup panko breadcrumbs

1 cup aquafaba

½ cup cornstarch

subheading: For the sushi sandwiches:

4 nori sheets

1½ cups sushi rice, cooked and cooled

4 leaves of green lettuce

½ cucumber, thinly sliced

2 tablespoons black sesame seeds

Directions at vegnews.com

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