Description

Mango Burrito Bowls with Crispy Tofu and Peanut Sauce are a vibrant and healthy meal featuring golden baked tofu, fluffy brown basmati rice, fresh mango salsa, crunchy cabbage, and a creamy, tangy peanut sauce. This plant-based dish combines sweet, savory, and spicy flavors perfect for a nutritious lunch or dinner bowl.

Ingredients

Scale

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 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

Additional Toppings

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 prevent the tofu from sticking during baking.
Prepare the Tofu: Drain the tofu and gently press out excess water with your palms. Slice the tofu lengthwise into 3 even slabs, stack, then cut into 3 columns and 5 rows to create tofu cubes.
Press the Tofu: Place tofu cubes on a cutting board lined with a lint-free tea towel or paper towels. Fold the towels over the tofu and place a heavy object on top to press out moisture. Let it rest for at least 10 minutes, preferably up to 30 minutes for best results.
Cook the Rice: Meanwhile, bring a large pot of water to a boil. Add the rinsed brown basmati rice and boil uncovered for 30 minutes. Drain the rice, return it to the pot, cover, and let it rest off the heat for 10 minutes. Fluff the rice with a fork and set aside.
Coat and Season the Tofu: Transfer the pressed tofu cubes to the prepared baking sheet. Drizzle with olive oil and tamari, then toss to coat evenly. Sprinkle the cornstarch or arrowroot starch over the tofu and toss again until all tofu pieces are evenly coated without dry spots.
Bake the Tofu: Spread the tofu in an even layer and bake for 25 to 30 minutes, tossing halfway through, until the tofu edges are deeply golden and crispy. Remove from the oven and set aside.
Make the Peanut Sauce: Whisk together creamy peanut butter, lime juice, tamari, honey or maple syrup, toasted sesame oil, garlic, and red pepper flakes in a bowl. Adjust sweetness with a little extra honey if the sauce tastes too bold. Set aside.
Prepare Mango Salsa: In a medium bowl, combine diced mango, chopped red bell pepper, sliced green onions, chopped cilantro, minced jalapeño, lime juice, and sea salt. Stir well and set aside.
Assemble the Bowls: Start with a generous scoop of cooked brown rice in each bowl. Top with shredded cabbage, a scoop of mango salsa, crispy baked tofu, a drizzle of peanut sauce, and a sprinkle of chopped roasted peanuts for crunch.
Storage: Leftover bowls should be covered and stored in the refrigerator, keeping well for up to 4 days.

Notes

For extra crisp tofu, make sure to press it thoroughly before baking to remove as much moisture as possible.
You can substitute the brown basmati rice with quinoa or any whole grain of your choice.
Adjust jalapeño and red pepper flakes according to your preferred spice level.
Maple syrup makes this recipe vegan, while honey keeps it vegetarian.
This bowl is perfect for meal prep; assemble individual portions for easy grab-and-go meals.

Prep Time: 15 minutes (plus 10-30 minutes pressing tofu)
Cook Time: 30 minutes baking tofu + 30 minutes boiling rice
Category: Main Dish
Method: Baking
Cuisine: Fusion, Plant-Based

Keywords: Mango burrito bowl, crispy tofu, peanut sauce, vegan bowl, vegetarian meal, healthy rice bowl, plant-based recipe, tofu recipe, mango salsa, baked tofu