Mango Burrito Bowl + Crispy Tofu + Almond Sauce

Mango Burrito Bowl + Crispy Tofu + Almond Sauce

Serves: 4


  • 1 block (15 ounces) organic extra-firm tofu, pressed & cubed
  • 1 tbs extra-virgin olive oil
  • 1 1/2 tbs reduced-sodium tamari
  • 1 tbs cornstarch or arrowroot starch
  • 1 ¼ cups brown basmati rice or long-grain brown rice (fresh or frozen)
  • 2/3 cup almond sauce (recipe #1)
  • 2 cups shredded purple cabbage
  • mango salsa (recipe #2)
  • handful of chopped roasted peanuts or cashews, for garnish



  1. Press and cube the tofu.
  2. Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  3. Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  4. Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.

Everything Else:

  1. Make the mango salsa.
  2. Cook the rice.
  3. Make the almond sauce.
  4. Chop the cabbage.
  5. Chop the nuts.

Bringing it All Together:

  1. To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of almond sauce, and a little sprinkle of chopped peanuts.

Variations & Notes:

  • Leftover bowls will keep well in the refrigerator, covered, for about 4 days.

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