Salsa Macha Tofu
with Mango Mojo Verde & Lentil Rice
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1/4 cup French green lentils, rinsed and sorted
- 1/4 cup brown basmati rice
- 3 garlic cloves, peeled, 1 minced and 2 smashed
- 6 tbsp mojo verde sauce
- 1 mango, peeled, deseeded and diced
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1 tbsp tuxedo sesame seeds
- 1/4 cup peanuts, roughly chopped
- 3 dried bird's eye chiles, crushed
- 1 tbsp dried ancho chiles
- 1 tbsp pumpkin seeds, roughly chopped
- 1/4 cup apple cider vinegar
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Add the rice, lentils, crushed garlic cloves, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 25 to 30 minutes. (4-serving meal: use 3 cups water) TIP: To “sort” (as indicated in ingredient list) means to look for and discard any naturally occurring debris or stones.
Add mango and Mojo Verde to a medium bowl and stir to combine.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until browned and crispy, 8 to 10 minutes. Reduce heat to low and add minced garlic, sesame seeds, pumpkin seeds, peanuts, bird’s eye chiles, ancho chile, and a pinch of salt and pepper. Cook until fragrant, 1 to 2 minutes. Turn off heat and add apple cider vinegar and 2 tbsp water. Let the residual heat reduce the liquid, then stir to coat. (4-serving meal: use 4 tbsp vegetable oil, 4 tbsp water)
Divide the lentil rice between two bowls and top with salsa macha tofu and mango Mojo Verde. Dig in!
SIMILAR RECIPES
Plantain Fritters with Pistachio Mole & Black Bean Salad
Stuffed Peppers with Avocado Salad & Tomato Crema
Coconut Tofu with Mango Midnight Grains and Spicy Cucumbers
Tandoori Spiced Tofu with Apricot Quinoa Pilaf & Mango Chutney
Mezze Bowls with Marinated White Beans & Red Pepper Pesto
