Ingredients
Scale
1 cup short grain white rice
1/2 block super firm tofu, shredded
1/2 tbsp cornstarch
1/2 tbsp soy sauce
1/2 tbsp hoisin sauce
1.5 tbsp avocado oil, divided
1 can (15 oz) chickpeas, drained and rinsed
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder
2 Ataulfo mangos, cubed
1 medium avocado, cubed
Juice and zest of 1 lime
1 tbsp sweet chili sauce
2 tsp maple syrup
1 jalapeno, diced
1/4 red onion, diced
1/2 English cucumber, diced
1/4 cup cilantro, minced
Kosher salt to taste
Instructions
- Cook rice in a pot or rice cooker with a pinch of salt according to package directions.
- Preheat oven to 425F. Pat chickpeas dry and toss on a baking tray with 1 tbsp oil, paprika, coriander, garlic powder, onion powder, and salt. Roast for 25-30 minutes.
- Grate tofu into shreds using a box grater. Toss with cornstarch, soy sauce, hoisin, and 1/2 tbsp oil. Bake on a separate tray for 12 minutes, toss, and bake 5 more minutes.
- Mix the baked tofu into the cooked rice and adjust salt.
- Combine mangos, avocado, onion, jalapeno, cucumber, and cilantro in a bowl. Whisk lime juice, zest, sweet chili sauce, and maple syrup together, then fold into the fruit mixture.
- Serve the tofu rice topped with mango salad and crispy chickpeas. Garnish with extra cilantro.
Notes
- Ensure chickpeas are very dry before roasting for maximum crunch.
- Use super firm tofu for the best shredding results.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Salad / Entree
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 645
- Sugar: 18g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 16g
- Protein: 28g
- Cholesterol: 0mg