Preheat your oven to 400°F (200°C). Pat dry the tofu and slice it into strips. Marinate with coconut aminos, sriracha, and salt before baking for 35-40 minutes. Flip halfway until golden brown.

Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice with water, bring to a boil, then reduce to a simmer for 15-20 minutes until the liquid is absorbed. Let it sit for 10 minutes and fluff it with a fork.

Mix in a small bowl rice vinegar, salt, sugar, and toasted sesame seeds. Stir this mixture into the cooled rice until everything is well combined and glossy.

Prepare your workspace by laying out a nori sheet on a clean surface. Spread about ¾ cup of the seasoned rice evenly over the sheet, using wet hands to prevent sticking.

Layer the fillings: add your baked tofu, slices of avocado, cucumber, shredded carrots, scallions, peanuts, and mango in a line across the rice.

Roll the nori tightly starting from the side closest to you. Use a rubber spatula or your wet hands to help with the rolling. Once rolled, wrap it in parchment paper and slice it in half.

Serve your Veggie Sushi Burritos with the spicy mayo made by mixing mayo, sriracha, and sesame oil, alongside low-sodium soy sauce for dipping.