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.
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
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.
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!
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
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
- ⅓ cup full-fat coconut milk
- ¾ cup shredded, unsweetened coconut
- 1½ tsp powdered ginger
- 1½ 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.
