Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa
This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free and rich in protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 bowls
- Category: bowl, dinner, lunch
Ingredients
Macadamia-Crusted Tofu
- 7 oz tofu ((200 g))
- 3/4 cup whole macadamia nuts, roasted and salted ((100 g))
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/8 tsp turmeric
- 1/3 cup almond milk, unsweetened
- 2 tbsp buckwheat flour
- 1/4 tsp salt
- black pepper
Coconut Quinoa
- 3/4 cup black quinoa ((140 g))
- 3/4 cup full-fat coconut milk
- 1/4 tsp salt
Spicy Mango Salsa
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1/2 lime, juiced
- 1/2 small red onion, finely diced
- 1/2 - 1 chili, finely diced
- handful coriander, finely chopped
- salt and pepper to taste
Optional Add-ons
- sugar snap peas
- sprouts
Instructions
- Press the tofu to get rid of excess liquid.* Pre-heat the oven to 360 °F (180 °C).
- Rinse the quinoa, and place it in a small pot with the coconut milk, salt and 1 cup of water. Bring to boil and simmer for 16 min without the lid. Remove from the stove and let sit for 10 min.
- In the meantime, shortly process the macadamia nuts together with the nutritional yeast, garlic powder and turmeric until a coarse meal forms. Put the mixture in a bowl. In another bowl, stir together the buckwheat flour, almond milk, salt and pepper.
- Cut the pressed tofu into 8-10 small triangles. Dip each triangle in the milk-flour mixture, then move to the macadamia-mix. Cover the entire piece of tofu and place it on a lined baking tray. Repeat with the remaining tofu. Bake the crusted tofu for 10-15 min until golden.
- Mix the ingredients for the mango salsa and season to taste.
- Enjoy all components in a bowl with steamed sugar snap peas. Store leftovers in the fridge for up to 5 days.
Notes
*Place the tofu block on a few layers of paper towel and put a few on top. Place a plate or a cutting board on top of the paper towels and then weigh it down with heavy books, pots or cans.