Coconut Tofu Bowl with Mango Avocado Salsa

Coconut tofu bowl with mango avocado salsa is loaded with tender fluffy rice, crispy coconut crusted tofu, and creamy sweet mango. This vegan and gluten-free meal is ready in 45 minutes and only requires 12 ingredients. Get ready to up the flavor of your next meal with this bowl.

A bowl of coconut rice and coconut crusted tofu topped with mango avocado salsa with a while bowl of mango in the background and chopsticks in the foreground.

Why you’ll love it

This bowl is loaded with all the good stuff: fluffy rice, plant-based protein, and fresh summer produce salsa. There is so much going on with this bowl, but it all works so well together. Plus, this is actually a pretty simple dish to prepare. But here are some other reasons you need to make this coconut tofu bowl with mango avocado salsa.

  • Creamy
  • Crispy
  • Sweet
  • Fluffy
A bowl of coconut rice and coconut crusted tofu topped with mango avocado salsa.

Coconut Rice

In a medium pot add the coconut oil and melt over medium-high heat. Once the coconut oil is melted, add the rice and stir to combine. Allow the rice to brown slightly over medium heat for 3-4 minutes. Once the rice has browned, add the coconut milk, water, ginger and garlic. Stir the ingredients to combine, cover the rice, and allow it to simmer for 30 minutes until the liquid is absorbed and the rice is tender. Once it’s finished cooking, squeeze fresh lime juice over the rice if desired.

Coconut Tofu

While the rice is cooking, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

To a medium bowl add the remainder of the coconut milk, which is about ⅓ cup. To a separate medium bowl add the shredded coconut, ginger, and garlic. Stir to combine.

Pat the tofu dry and cut it into cubes. Place the cubes into the coconut milk and gently toss to coat. Taking 1 tofu cube at a time, allow the excess coconut milk to run off and then place in the spiced shredded coconut and coat. Transfer the coated tofu to the prepared baking sheet. Continue with the remaining tofu.

Bake the tofu for 30 minutes until the coconut is golden brown.

A bowl of coconut rice and coconut crusted tofu topped with mango avocado salsa with a while bowl of mango with chopsticks in the foreground.

Mango Avocado Salsa

To a bowl, add the cubed avocado and squeeze with lime juice. Gently toss to coat. Putting the lime juice only on the avocado will prevent it from browning. Then, add the remaining mango salsa ingredients and gently combine.

To serve, place coconut rice in a bowl and top with coconut tofu and mango avocado salsa. Squeeze with more fresh lime juice if desired.

This is such a fun, flavorful dish that is full of fresh summer produce, crispy coconut, and fluffy rice. I know that you are going to love this coconut tofu bowl with mango avocado salsa. Enjoy friends!

A bowl of coconut rice and coconut crusted tofu topped with mango avocado salsa with a while bowl of mango in the background.

Ingredient Health Benefits

Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K

Bell pepper- vitamin C, beta carotene, B vitamins

Garlic- phytochemicals

Ginger- antioxidants

Lime- phytochemicals, antioxidants

Mango- vitamin A, vitamin C, vitamin K, potassium, carotenes, antioxidants

Tofu- calcium, copper, magnesium, B vitamins, isoflavones

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Coconut Tofu Bowl with Mango Avocado Salsa

Erin
Coconut tofu bowl with mango avocado salsa is loaded with tender fluffy rice, crispy coconut crusted tofu, and creamy sweet mango. This vegan and gluten-free meal is ready in 45 minutes and only requires 12 ingredients. Get ready to up the flavor of your next meal with this bowl.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten-Free, Refined Sugar-free, Vegan
Servings 4 servings

Ingredients
  

Coconut Rice

  • 1 tsp coconut oil
  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1 tsp powdered ginger
  • 1 tsp garlic powder
  • 1 lime, juiced

Coconut Tofu Skewers

  • 1 block extra firm tofu, patted dry and cubed
  • cup full-fat coconut milk
  • ¾ cup shredded, unsweetened coconut
  • tsp powdered ginger
  • tsp garlic powder

Avocado Mango Salsa

  • 1 large avocado, cubed
  • 1 lime, juiced
  • 1 large mango, cubed
  • 1 small red bell pepper, cut into bite-sized pieces
  • 1 shallot, minced

Instructions
 

Coconut Rice

  • In a pot add the coconut oil and melt. Once melted add the rice and stir to combine. Allow the rice to brown slightly over medium heat for 3-4 minutes. Once browned, add the coconut milk, water, ginger and garlic. Stir to combine, cover, and allow to simmer for 30 minutes until the liquid is absorbed and the rice is tender. Squeeze over fresh lime juice.

Coconut Tofu

  • While the rice is cooking, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  • To a medium bowl add the remainder of the coconut milk, about ⅓ cup. To another medium bowl add the shredded coconut, ginger, and garlic. Stir to combine.
  • Pat the tofu dry and cut into cubes. Place the cubes into the coconut milk and gently toss to coat. Taking 1 tofu cube at a time, allow the excess coconut milk to run off and then place in the spiced shredded coconut and coat. Transfer to the prepared baking sheet. Continue with the remaining tofu.
  • Bake the tofu for 30 minutes until the coconut is golden brown.

Mango Salsa

  • To a bowl, add the cubed avocado and squeeze with lime juice. Gently toss to coat. Add the remaining mango salsa ingredients and gently combine.
  • To serve, place coconut rice in a bowl and top with coconut tofu and mango avocado salsa. Squeeze with more fresh lime juice if desired.
Keyword coconut milk, easy, garlic, ginger, lime, naturally-sweetened, red bell pepper, rice, shallots, shredded coconut, simple, soy, sweet pepper

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