Instructions

1. Mix together rice and quinoa in your cooking pot, rice cooker is recommended but stovetop will work too. Rinse 3-4 times to remove starch and bitterness from the quinoa. Add water and cook rice. Once done, fluff with a fork, leave uncovered and remove from heat.
2. While the rice is cooking, start to prepare the tofu. Slice the tofu into large chunks, about 3 inches long and 1 inch wide. You don’t need to remove the extra moisture that remains as you will use this to help the coating stick. Set aside.
3. While the rice is cooking, start to prepare the tofu. Slice the tofu into large chunks, about 3 inches long and 1 inch wide. You don’t need to remove the extra moisture that remains as you will use this to help the coating stick. Set aside.
4. Heat oil in a heavy bottomed pan, enough to nearly cover the pieces of tofu. I like to use a small pan so I can use less oil for cooking. It will mean smaller batches and more time, so opt for a larger pan if you are strapped for time.
5. Working in small batches, coat the pieces of tofu with the mixture, then add them to the hot oil. Once golden brown on one side, flip. It takes about 3 minutes on each side. Note that the coating will be more light and delicate than fried chicken as we will add the heaviness of the rice and quinoa later. We’re going for a light, flavorful crunch here. 
6. Once tofu chunks are golden brown, add to a wire rack that’s covered with paper towels to soak up extra oil and help them stay crispy.
7. Going back to your rice, sprinkle the vinegar and sesame oil onto the rice and mix well.
8. Cut your avocado in half, remove the seed and skin, then slice the avocado into thin slices, lengthwise.
9. Using clean kitchen scissors, cut the pieces of seaweed sheets in half, width-wise. Then on a clean surface or cutting board, lay one piece of seaweed down, spoon about 3 tbs. of rice onto half of the seaweed. Then add a piece of fried tofu, then avocado. Working from the corner of the side with the rice, tofu, and avocado, begin to roll the sushi into a cone shape. It might take a few tries, but you will get there! No need to make it look perfect, just make it so when you eat it you don’t lose your delicious stuffings out of the bottom.