Mango Salsa Bowl with Crispy Tofu Card

Mango Salsa Bowl with Crispy Tofu


Mango Salsa Bowl with Crispy Tofu

Mango Salsa Bowl with Crispy Tofu

Andreea Matei
Nutrient rich and healthy, this recipes is absolutely delicious!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 2 servings


Peanut Dressing

  • 2 tbsp Peanut butter
  • 1/2 fruit Lime juice
  • 1 tbsp Soy sauce or tamari if gluten-free
  • 1 tbsp Maple syrup
  • 1 tbsp Sesame oil
  • 1 clove Garlic, raw

To Serve

  • 10 g Peanuts, roasted, unsalted

Baked Tofu

  • 1 block Tofu
  • 1/2 tsp Salt
  • 1 tbsp Grapeseed oil
  • 1 tbsp Cornstarch

Mango Salsa

  • 1 fruit Mango, raw ripe, diced
  • 1 medium Red bell pepper chopped
  • 2 stalks Green onion chopped
  • 1/3 cup Parsley leaves, fresh chopped
  • 1/2 pepper Jalapeno, raw seeds and ribs removed, finely chopped
  • 1/2 fruit Lime juice
  • 1/4 tsp Salt
  • 1 cup, shredded Red cabbage, raw


  • 1/2 cup Quinoa, uncooked
  • 1 cup Water


  • Press the tofu using a heavy object or tofu press for 20 to 30 minutes, to get rid of the excess moisture. Don't skip this step, this is the key to a delicious and crispy tofu!
  • One part uncooked quinoa will end up with three times as much cooked quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork.
  • Whisk together all dressing ingredients and adjust the seasoning to taste if desired.
  • Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss tofu with oil, salt and cornstarch until well coated. Arrange the tofu cubes in an even layer on the baking sheet and bake for 25 minutes, tossing halfway.
  • In a mixing bowl combine the diced mango, chopped bell pepper, green onion, parsley leaves, jalapeno, lime juice and salt.
  • Start with quinoa, top with thinly sliced cabbage, mango salsa and baked tofu. Drizzle with dressing and sprinkle with chopped peanuts.


Full nutrition information and step-by-step mode on the Plantiful app.
Keyword gluten-free, Mexican-inspired, refined sugar-free, vegan, whole-grain

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