I’ve been cooking most days for the last four months and have been looking for creative and quick dishes to eat for dinner, that don’t take much energy. It’s been extremely hot the last few weeks, which makes me lazy. This vegan and gluten-free habanero mango tofu bowl turned out delightful so I thought I would share it.

Habanero mango tofu bowl recipe

Makes: 4 servings
Total Time:  30 minutes, cook time: 15 minutes, prep time: 15 minutes (plus time to marinate)

Ingredients

Mango

Toppings

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Directions

  1. Peel and cube your mango. Keep half aside for the toppings
  2. Chop or slice the onion and keep some aside for the toppings
  3. Blend the first 11 ingredients together in a blender except your toppings to make a sauce.
  4. Drain your tofu and chop or slice it. Pour half of the sauce over the tofu and let it marinate in fridge for a minimum of 10 minutes up to 24 hours (the longer it marinates, the better it tastes).
  5. Cook the rice according to package.
  6. Remove the marinated tofu from the fridge.
  7. Preheat your oven to 350 F.
  8. Place your chicken in a baking dish and add the extra sauce on top.
  9. Bake for 5-10 minutes, depending on your oven and the size of your tofu pieces. Check after 5 minutes to see how much more time it needs.
  10. After 5-10 minutes, add the vegetables to lightly cook.
  11. Remove and serve with rice and some of the toppings for each bowl

Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

Check out my other recipes for more gluten-free food inspiration!

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