{"id":1456,"date":"2019-07-10T19:29:04","date_gmt":"2019-07-10T19:29:04","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=1456"},"modified":"2019-11-19T19:18:41","modified_gmt":"2019-11-19T19:18:41","slug":"quinoa-bowl-with-macadamia-crusted-tofu-mango-salsa","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/quinoa-bowl-with-macadamia-crusted-tofu-mango-salsa\/","title":{"rendered":"Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa"},"content":{"rendered":"\n

This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free, oil-free and rich in protein.<\/em><\/p>\n\n\n\n

\"Quinoa<\/figure>\n\n\n\n

Veggie bowl recipes and buddha bowls are found all over the internet. I know, I know. But this one is different. It may be a bit more elaborate but trust me, it's totally worth it. <\/p>\n\n\n\n\n\n\n\n

Starting off with the base: Black quinoa cooked in creamy coconut milk. What I like about black quinoa is that it has this intense nutty flavour and is also crunchier than white quinoa. If you don't have black quinoa<\/strong> on hand you can also go for the white kind. <\/p>\n\n\n\n

\"Quinoa<\/figure>\n\n\n\n

Joining the coconut quinoa<\/strong> is tofu. But not plain unseasoned tofu, no - I'm talking about tofu in a salty, rich macadamia crust<\/strong>. Oh yes! Not a fan of macadamia? (I don't know what's wrong with you, but ok) - go for a different kind of nut or seed. I would recommend cashews or pumpkin seeds.<\/p>\n\n\n\n

Last but not least: the spicy mango salsa<\/strong>. It adds a lot of freshness, fruitiness and of course some spiciness. Now just imagine taking a bite with all three components of this vegan quinoa bowl - the coconut quinoa, the macadamia-crusted tofu and the mango salsa. It's like summer in your mouth! <\/p>\n\n\n\n

\"Quinoa<\/figure>\n\n\n\n

What are you waiting for? This quinoa bowl isn't going to cook itself (unfortunately). Luckily, you can make enough to enjoy the leftovers for a few days - even though I recommend eating it freshly prepared, especially the tofu. Go with the oven or an air fryer instead of the microwave for reheating, that way it'll become crunchy again.<\/p>\n\n\n\n

I hope you\u2019ll give this vegan quinoa bowl with macadamia-crusted tofu and mango salsa a try. If you do, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>. <\/p>\n\n\n\n

\"Quinoa<\/figure>\n\n\n\n\n\n\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

Recipe<\/h2>
\n\n

Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa<\/h2>\n
\n\t\t\t
\n\t\t\t\"Quinoa\t\t<\/div>\n\t\t
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\n\t\t\t\n\n\t\t\t<\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>\n\n
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\n\n\n\n<\/symbol>\n<\/defs>\n<\/svg>\n\t\t\t\t\t\t\t\t\t\t\t<\/svg>\t\t\t<\/span>\t\t\t\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t\t\t\t\t\t\t\t\t\t<\/svg>\t\t\t<\/span>\t\t\t\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t\t\t\t\t\t\t\t\t\t<\/svg>\t\t\t<\/span>\t\t\t\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t\t\t\t\t\t\t\t\t\t<\/svg>\t\t\t<\/span>\t\t\t\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t\t\t\t\t\t\t\t\t\t<\/svg>\t\t\t<\/span>\t\t\t\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t

No reviews<\/span><\/p>\n\t<\/div>\n\n\n\t

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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.<\/p>\n\t<\/div>\n\n\t

\n\t\t
    \n\t\t\t\t\t\t\t
  • Prep Time:<\/strong> 15 minutes<\/span><\/li>\n\t\t\t\t\t\t\t
  • Cook Time:<\/strong> 30 minutes<\/span><\/li>\n\t\t\t\t\t\t\t
  • Total Time:<\/strong> 45 minutes<\/span><\/li>\n\t\t\t\t\t\t\t
  • Yield:<\/strong> 3 bowls<\/span><\/li>\n\t\t\t\t\t\t\t
  • Category:<\/strong> bowl, dinner, lunch<\/span><\/li>\n\t\t\t\t\t<\/ul>\n\t<\/div>\n\n\t\t
    \n\t\t
    \n\t\t\t
    \n\t\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t
    \n\t\t\t

    Macadamia-Crusted Tofu<\/h4>\n
      \n
    • 7 oz tofu ((200 g))<\/li>\n
    • \u00be cup whole macadamia nuts, roasted and salted ((100 g))<\/li>\n
    • 1 tablespoon nutritional yeast<\/li>\n
    • \u00bc teaspoon garlic powder<\/li>\n
    • \u215b teaspoon turmeric<\/li>\n
    • \u2153 cup almond milk, unsweetened<\/li>\n
    • 2 tablespoon buckwheat flour<\/li>\n
    • \u00bc teaspoon salt<\/li>\n
    • black pepper<\/li>\n<\/ul>\n

      Coconut Quinoa<\/h4>\n
        \n
      • \u00be cup black quinoa ((140 g))<\/li>\n
      • \u00be cup full-fat coconut milk<\/li>\n
      • \u00bc teaspoon salt<\/li>\n<\/ul>\n

        Spicy Mango Salsa<\/h4>\n
          \n
        • 1 ripe mango, diced<\/li>\n
        • 1 red bell pepper, diced<\/li>\n
        • \u00bd lime, juiced<\/li>\n
        • \u00bd small red onion, finely diced<\/li>\n
        • \u00bd - 1 chili, finely diced<\/li>\n
        • handful coriander, finely chopped<\/li>\n
        • salt and pepper to taste<\/li>\n<\/ul>\n

          Optional Add-ons<\/h4>\n
            \n
          • sugar snap peas<\/li>\n
          • sprouts<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t
            \n\t\t
            \n\t\t\t

            Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t
            \n\t\t\t
              \n
            1. Press the tofu to get rid of excess liquid.* Pre-heat the oven to 360 \u00b0F (180 \u00b0C).<\/li>\n
            2. 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.<\/li>\n
            3. 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.<\/li>\n
            4. 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.<\/li>\n
            5. Mix the ingredients for the mango salsa and season to taste.<\/li>\n
            6. Enjoy all components in a bowl with steamed sugar snap peas. Store leftovers in the fridge for up to 5 days.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t
              \n\t\t

              Notes<\/h3>\n\t\t
              \n\t\t\t

              *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.<\/span><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\n\n\n\n<\/div>\n\n\n

              \"Quinoa<\/figure>\n","protected":false},"excerpt":{"rendered":"

              This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free, oil-free and rich in protein. Veggie bowl recipes and buddha bowls are found all over the internet. I know, I know. But this one is different. It may be a bit more elaborate but trust […]<\/p>\n","protected":false},"author":1,"featured_media":1458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"0","tag":"0","restrict_content":"0"},"footnotes":""},"categories":[11,10,7,9,764],"holidays":[],"class_list":["post-1456","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","category-dips-sauces-condiments","category-entrees","category-gluten-free","category-summer-dishes","entry"],"yoast_head":"\nQuinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa - Veggie Jam English<\/title>\n<meta name=\"description\" content=\"This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free, oil-free and rich in protein.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.veggiejam.com\/english\/quinoa-bowl-with-macadamia-crusted-tofu-mango-salsa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa - Veggie Jam English\" \/>\n<meta property=\"og:description\" content=\"This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. 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