Description
Mango “Burrito” Bowls feature crispy baked tofu, fluffy brown rice, sweet mango salsa, crunchy cabbage, and a creamy, zesty peanut sauce. This vibrant vegan main-course is packed with plant-based protein, fresh produce, and bold flavors. Easily customizable and perfect for make-ahead lunches or healthy weeknight dinners.
Ingredients
Units
Scale
Crispy Baked Tofu and Rice
- 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
- 1 1/4 cups brown basmati rice or long-grain brown rice, rinsed
Peanut Sauce
- 1/3 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
- 1/4 teaspoon red pepper flakes (optional, adjust for spice preference)
Mango Salsa and Toppings
- 2 large ripe mangos, diced
- 1 medium red bell pepper, chopped
- 1/2 cup (about 4) thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 medium jalapeño, seeds and ribs removed, minced
- 2 tablespoons lime juice
- 1/4 teaspoon fine sea salt
- 2 cups shredded purple or green cabbage
- Handful of chopped roasted peanuts, for garnish
Instructions
- Preheat & Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- Press & Cube the Tofu: Drain the tofu and gently press out excess water. Slice the tofu into thirds lengthwise, stack, and cut into cubes by slicing into columns and rows. Arrange tofu on a towel-lined cutting board, fold towels over the tofu, and add weight on top. Let it drain for at least 10 minutes (preferably 30 minutes) for best texture.
- Cook the Rice: Meanwhile, bring a large pot of water to a boil. Add rinsed rice and boil, uncovered, for 30 minutes. Drain off excess water, return rice to the pot, cover, and let rest off heat for 10 minutes. Fluff with a fork and set aside.
- Season & Bake the Tofu: Transfer pressed tofu to the lined baking sheet. Drizzle with olive oil and tamari, tossing to coat. Sprinkle with cornstarch or arrowroot and toss until evenly coated. Arrange in an even layer and bake for 25–30 minutes, tossing halfway, until golden and crispy. Set aside.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, lime juice, tamari, honey or maple syrup, sesame oil, garlic, and red pepper flakes. Taste and adjust sweetness if needed with more honey or maple syrup. Set aside.
- Prepare the Mango Salsa: In a medium mixing bowl, combine diced mango, red bell pepper, green onions, cilantro, jalapeño, lime juice, and salt. Stir well and set aside for flavors to meld.
- Assemble the Bowls: Start each bowl with a scoop of rice. Add a handful (about ½ cup) of shredded cabbage. Layer on mango salsa, crispy tofu, and drizzle generously with peanut sauce. Finish with a sprinkle of chopped roasted peanuts. Serve immediately or cover and refrigerate for up to 4 days.
Notes
- Make it gluten free: Use gluten-free tamari instead of soy sauce.
- Make it vegan: Use maple syrup in place of honey in the peanut sauce.
- Ingredient swap: If mangos are unavailable, substitute with 2 cups diced fresh pineapple.
- Adjust red pepper flakes for desired level of heat in the peanut sauce.
- Bowls store well in the fridge, covered, for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 678
- Sugar: 33.6g
- Sodium: 717.2mg
- Fat: 23.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20.4g
- Trans Fat: 0g
- Carbohydrates: 90.1g
- Fiber: 10.9g
- Protein: 26.8g
- Cholesterol: 0mg
