Sweet Chili Tofu Quinoa Bowl with Mango Salsa (Vegan)
This delicious tofu quinoa bowl features pan-fried sweet chili tofu, chewy quinoa, fresh mango, cucumber and avocado. It is easy to make and great for meal prep, it makes for a filling lunch or dinner everyone will love. Vegan and easy to make gluten-free.
Servings: 4
Calories: 424kcal
Ingredients
- 1 cup quinoa white or multicolor
- 1¾ cup water
- 1 block extra firm tofu
- 1 avocado sliced
- 1 cup cucumber chopped
Quick mango salsa
- 1 mango
- ½ cup fresh tomatoes or red bell pepper diced
- 2 tbsp red onion diced
- small handful cilantro chopped
- 1 lime juiced
- salt to taste
Sweet Chili Sauce
- ⅓ cup maple syrup
- ⅓ cup water
- ¼ cup rice vinegar
- 2 tsp soy sauce
- 1-3 tsp sambal oelek adjust depending on how spicy you want it to be
- 1 clove of garlic crushed
- 1 tbsp cornstarch
Instructions
- Rinse the quinoa and transfer to a medium saucepan. Add the water, cover and bring to a simmer. Then, turn down the heat and keep simmering for 15 minutes. Once done, remove from the heat and let it sit for 5 minutes. Uncover and fluff the quinoa using a fork. Set aside.
- Drain the block of tofu and wrap in a clean towel or a few layers of paper towels. Place something heavy over and let it sit until ready to use.
- Add the sauce ingredients (water, rice vinegar, maple syrup, soy sauce, chili paste, garlic and cornstarch) to a bowl and whisk until uniform.
- Cube the tofu and warm up a large skillet with a little oil (I like using oil spray). Then, add the tofu and cook for 8-10 minutes flipping once in a while until golden brown on most sides. When the tofu looks done, then turn down the heat and pour the sauce over. Stir right away and cook until thicker, about 2 minutes.
- While the tofu is cooking, combine the mango salsa ingredients (mango, tomatoes or red pepper, red onion, cilantro, salt and lime juice) in a bowl.
- To serve, transfer some cooked quinoa to your serving bowl, top it off with the sweet chili tofu, mango salsa and garnish with cucumber and avocado. You can also top with sesame seeds and radishes. Enjoy!
Video
Notes
- Storage tips: the bowl is best enjoyed right away once assembled. You can make the tofu and quinoa ahead of time and keep them in separate containers (in the fridge, up to 4-5 days). Reheat them before serving. The mango salsa is best when enjoyed within 2 days.
- This bowl recipe is so versatile! You can add edamame, more vegetables like broccoli or cauliflower and even swap the quinoa for rice or leafy greens. More ideas in the blog post!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 424kcal | Carbohydrates: 66g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 248mg | Potassium: 911mg | Fiber: 8g | Sugar: 26g | Vitamin A: 829IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 4mg