Description

This vibrant Mango Burrito Bowl features crispy baked tofu, fluffy brown basmati rice, fresh mango salsa, and a creamy, tangy peanut sauce. Perfectly balanced with sweet, spicy, and savory flavors, this nutritious plant-based meal is colorful, refreshing, and packed with protein and fiber, ideal for a wholesome lunch or dinner.

Ingredients

Scale

Tofu

1 block (12 to 15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon cornstarch or arrowroot starch

Rice

1 ¼ cups brown basmati rice or long-grain brown rice, rinsed

Peanut Sauce

⅓ cup creamy peanut butter
3 tablespoons lime juice (about 1 lime)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon honey or maple syrup, to taste
2 teaspoons toasted sesame oil
2 garlic cloves, pressed or minced
¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)

Mango Salsa

2 large ripe mangos, diced
1 medium red bell pepper, chopped
½ cup (about 4) thinly sliced green onions
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and ribs removed, minced
2 tablespoons lime juice
¼ teaspoon fine sea salt

Extras

2 cups shredded purple or green cabbage
Handful of chopped roasted peanuts, for garnish

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper to ensure the tofu doesn’t stick during baking.
Drain and Slice Tofu: Drain the tofu and gently press out excess water using your hands. Slice the block lengthwise into three slabs, stack them, slice lengthwise into three columns, then slice across to create 5 rows, resulting in uniform tofu cubes.
Press Tofu to Remove Moisture: Place the tofu cubes on a cutting board lined with a lint-free towel or paper towels. Fold the towel(s) over the tofu and place a heavy object on top, like another cutting board with a cast iron pan or canned goods, to press out moisture. Let it rest for at least 10 minutes, preferably 30 minutes for best texture.
Cook Rice: Bring a large pot of water to a boil. Add the rinsed brown basmati rice and boil uncovered for 30 minutes. Drain the water, return the rice to the pot, cover, and let it rest off the heat for 10 minutes. Fluff rice with a fork and set aside.
Season and Coat Tofu: Transfer pressed tofu cubes onto the prepared baking sheet. Drizzle with olive oil and tamari, tossing gently to coat. Sprinkle cornstarch or arrowroot starch evenly over tofu and toss again to ensure an even coating without powdery spots.
Bake Tofu: Spread the tofu in a single even layer and bake for 25 to 30 minutes, tossing halfway through to ensure even browning, until tofu edges are deeply golden and crispy. Remove from oven and set aside.
Prepare Peanut Sauce: In a bowl, whisk together peanut butter, lime juice, tamari, honey or maple syrup, toasted sesame oil, minced garlic, and red pepper flakes until smooth. Taste and adjust sweetness by adding a teaspoon more honey if needed. Set aside.
Make Mango Salsa: In a medium bowl, combine diced mango, chopped red bell pepper, sliced green onions, cilantro, minced jalapeño, lime juice, and sea salt. Stir well and set aside to let flavors meld.
Assemble Bowls: Start each bowl with a generous scoop of fluffy cooked rice. Top with about ½ cup shredded cabbage, a heaping scoop of mango salsa, a generous portion of baked tofu, a hearty drizzle of peanut sauce, and a sprinkle of chopped roasted peanuts for crunch and flavor.
Store Leftovers: Store any leftover bowls in an airtight container in the refrigerator for up to 4 days, making it great for meal prep.

Notes

Pressing the tofu thoroughly is key to achieving crispy edges during baking.
Use reduced-sodium tamari or soy sauce to control salt content.
Adjust red pepper flakes or jalapeño amount to your preferred spice level.
Brown basmati rice adds nutty flavor and complements the sweet mango; substitute with jasmine rice if preferred.
Maple syrup can be used instead of honey to keep the recipe vegan.
Peanut sauce can be made ahead and stored refrigerated for up to a week.
For gluten-free version, ensure tamari or soy sauce is gluten-free.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking and Boiling
Cuisine: Fusion, Vegetarian, Plant-based

Nutrition

Serving Size: 1 bowl (about 1 cup tofu, ¾ cup rice, salsa, sauce, and toppings)
Calories: 520
Sugar: 15g
Sodium: 480mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 7g
Protein: 20g
Cholesterol: 0mg

Keywords: mango burrito bowl, crispy tofu, peanut sauce, plant-based bowl, vegetarian lunch, healthy tofu recipes, mango salsa bowl