CRISPY TOFU WITH SPICY CHILI MANGO MASSAGED KALE 🥬

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RECIPE HERE ⬇️

CRISPY TOFU WITH SPICY CHILI MANGO MASSAGED KALE 🥬

This recipe combines 5 of my most favorite foods for a refreshing, power-packed bowl that is ready in just 30 minutes!! Check out this superfood lineup:

🌱 Massaged Kale
🌱 Crispy Tofu
🌱 Creamy Avocado
🌱 Fresh Cucumber
🌱 Mango

Don’t wait til January 1 to start filling your plate with protein and plants. 👉🏼 Check out the full details below and incorporate this high protein, nutrient rich recipe into your rotation NOW for a fresh and healthy option between all the holiday cookies and feasts!

Crispy Tofu Bowls
SERVES 2

12 oz extra firm tofu, pressed for 10 min
1/2 cup jasmine rice, cooked accordingly
1/2 English cucumber, thinly sliced
1/2 avocado, sliced
1 tbsp black sesame seeds

Massaged Kale

1 bunch lacinato kale, spines removed, finely chopped
1/2 lemon, juiced
1/2 tsp olive oil

Spicy Chili Mango Sauce

1 yellow mango
1 garlic clove
1 tbsp fresh ginger
1/2 tsp cayenne
1 tbsp maple syrup
1/4 cup plain, unsweetened coconut yogurt
2 limes, juiced
2 tbsp rice vinegar
1 tbsp soy sauce, Tamari, or coconut aminos
2 tbsp chili garlic sauce
Pinch of salt and pepper

1. After tofu is pressed, slice into 1” cubes. Lightly spray a cast iron skillet with avocado oil and warm over medium low heat. Arrange tofu in an even layer. Cook undisturbed for 5-6 minutes until the tofu is no longer sticking to the skillet and is golden and super crisp on the underside. Flip and repeat for 4-5 minutes on the second side.
2. Meanwhile, add kale to a bowl and drizzle with lemon juice and olive oil. Use your hands to massage for 15 seconds until tender.
3. Add all ingredients for sauce to a blender and puree until smooth and creamy. Season to taste.
4. Pour sauce over kale and toss to combine.
5. Serve by adding kale and rice to bowls and topping with tofu, cucumber, avocado, and a sprinkle of sesame seeds.

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