Avocado-Tofu Nori Breakfast Hand Rolls

• 200 g (about 1 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 100 g (about 2/3 medium avocado, flesh only) — Avocado
• 5 g (2 large toasted nori sheets, approximately) — Toasted nori sheets
• 60 g (about 1/3 medium cucumber) — Cucumber with peel
• 10 g (1 tbsp toasted sesame seeds) — Toasted sesame seeds
• 10 g (2 tsp reduced-sodium wheat-free tamari) — Reduced-sodium gluten-free tamari
• 10 g (2 tsp fresh lime juice) — Fresh lime juice

Method

1. 1Dry and crumble the tofuDrain the ready-to-eat extra-firm tofu and press gently between clean towels for 2 minutes. Crumble all 200 g into a mixing bowl using a fork.3 minLook for: The tofu is finely crumbled and leaves no puddle in the bowl.Safety: Use pasteurized tofu labeled ready to eat and keep it cold until preparation.
2. 2Prepare the cucumber and avocadoWash the cucumber and cut it into 5 cm-long thin batons. Halve the avocado, remove the pit with a spoon, and weigh 100 g flesh into a second bowl.3 minLook for: The cucumber sticks are slender and the avocado flesh has no peel or hard pieces.Safety: Keep the avocado on the board when cutting; do not strike its pit while holding it in your hand.
3. 3Mash the fillingMash the avocado with all the lime juice and tamari. Fold in the crumbled tofu and 8 g toasted sesame seeds, pressing gently with a fork until the avocado binds the tofu.2 minLook for: The filling is a moist coarse mash that holds together on a spoon without free liquid.Safety: Choose tamari explicitly labeled wheat-free and check the tofu package for added flavorings.
4. 4Cut the nori sheetsUse dry kitchen scissors to cut both nori sheets in half crosswise, making four rectangles. Set them shiny-side down on a dry board and keep them away from the wet filling until ready to roll.1 minLook for: The four nori rectangles are dry, crisp, and unbroken.Safety: Keep hands and scissors dry so the nori does not become gummy.
5. 5Fill and fold four conesDivide all the avocado-tofu mash into four equal portions. Put one portion on the left half of each nori rectangle and lay one quarter of the cucumber batons diagonally across it. Lift the lower-left corner over the filling and roll toward the right to form an open cone; use a dab of the avocado-tofu mash to seal the final corner.4 minLook for: Each cone contains an equal portion of filling with cucumber ends visible at the open top.Safety: Handle filled cones gently so the nori does not split.
6. 6Finish and eat immediatelySet all four cones on one plate and scatter the remaining 2 g toasted sesame seeds over the open tops. Eat immediately, before the nori absorbs moisture.1 minLook for: The nori remains crisp and the filling is cool, creamy, and contained.Safety: Refrigerate uneaten filling promptly and discard food left out for more than 2 hours.