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Spicy Mango-Tofu Bowl
Recipes
Spicy Mango-Tofu Bowl
4 servings
25 minutes total

Ingredients

  • 1 cup frozen (or fresh) shelled edamame
  • 2 cups frozen (or fresh) mango chunks, divided
  • 1 lime, for zest/juice
  • 1 tablespoon + 2 teaspoons chili-garlic sauce
  • ½ teaspoon kosher salt
  • 6 tablespoons olive oil, divided
  • 2 (8 oz) packages harissa-flavored (or plain) tofu crumbles, divided
  • 1 package frozen (or fresh) cauliflower rice (10–12 oz)
  • 1 cup prepared mild kimchi
  • 1 cup matchstick carrots
  • 1 (2 oz) bag crispy kale chips

Steps

    1. Thaw edamame and mangos (if needed). Zest lime (1 teaspoon) and juice (1 tablespoon). Place ½ cup mangos, lime zest and juice, chili-garlic sauce, and salt in food processor bowl (or blender); process until smooth. Drizzle in 4 tablespoons oil with processor running; set aside.
    2. Preheat medium, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan; add tofu and cook 5 minutes, stirring to crumble, or until lightly browned and hot.
    3. Microwave cauliflower rice following package instructions, then divide evenly among serving bowls. Top with even amounts remaining mangos, edamame, kimchi, carrots, and tofu in individual piles; drizzle with spicy mango dressing and top with kale chips. Serve.

Amount per ¼ recipe serving: Calories 610, Total Fat 37g, Sat Fat 5g, Trans Fat 0g, Chol 0mg, Sodium 970mg, Total Carb 40g, Fiber 10g, Sugars 22g, Protein 28g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 35%