Avocado Mango Tofu Bowls
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Running on Real Food · by Deryn Macey★ 5.0 (4)

Avocado Mango Tofu Bowls

NUTRITION · PER SERVING40M COOK
CAL 33%·PRO 55%
CARBS 82G50% OF CAL
17G FIBER0G ADDED0G INTRINSIC41G OTHER24G TOTAL SUGAR
FAT 28G38% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vibrant plant-based bowls with sweet chili tofu, fresh mango salsa, and vegetables over rice. Bright, bold flavors with a good protein base.

mainamericanbowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 454 g block extra-firm tofu, drained
  • 2 tbsp cornstarch
  • 1 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp chili sauce (sambal olek)
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 large ripe mango (diced (approx. 230 g/1½ cups diced))
  • ¼ cup red onion (finely diced (45 g))
  • ⅓ cup cilantro (finely chopped (20 g))
  • 2 tbsp lime juice
  • ½ jalapeno (seeded and finely chopped (28 g))
  • 1 tsp oil (optional)
  • pinch of salt
  • 1- inch piece ginger (peeled and grated (12 g))
  • 1 clove garlic (grated)
  • 2 tsp maple syrup
  • 1 tbsp oil (olive, avocado, etc.)
  • 3 cups cooked rice of choice (approx. 3/4 cup per bowl or 1.5 cups total uncooked)
  • 1-2 avocados (thinly sliced)
  • 3 mini cucumbers (cut into ¼-inch half-moons)
  • 2 cups edamame (cooked)
  • 4-5 red radish (thinly sliced)
  • toasted coconut flakes (optional, for topping)
PREP
30M
SODIUM
866MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.