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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the tofu into 2.5 cm thick slices. Score diagonal slits in one direction without cutting all the way through, then across in the other direction to make a criss-cross pattern on both sides.
Mix the soy sauce, maple syrup, and tomato sauce into a marinade and dip the tofu on both sides. Marinate in the fridge for at least 20 minutes.
Cook the quinoa until tender and fluffy.
Dice the mango and avocado and mix with lime juice, chopped parsley, salt, and pepper to make the salsa.
Mix the shredded cabbage with lime juice, sugar, and salt. Let it marinate until softened.
Heat the olive oil in a pan over medium-high heat. Cook the tofu steaks for a few minutes without moving them until golden, flip and repeat. Brush over the remaining marinade.
Mix the vegan pesto with the vegan yogurt to make a green sauce, adding a splash of water if too thick.
Assemble the bowl with quinoa, tofu steaks, mango avocado salsa, marinated red cabbage, and green sauce.
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About 23 g protein per portion.
Brown rice can replace the quinoa.
Use sriracha instead of tomato sauce for a slightly spicy marinade; agave can replace maple syrup.
If taking it for lunch, add the cabbage and mango salsa in the morning.
Can I use a different grain instead of quinoa?
Yes, brown rice can be used as a substitute for quinoa.
What can I use instead of maple syrup?
Agave syrup can be used as a substitute for maple syrup.
How can I make the marinade spicier?
Use sriracha instead of tomato sauce for a slightly spicy marinade.
How should I store leftovers?
Store leftovers in an airtight container in the fridge and add the cabbage and mango salsa just before serving.
Is there a non-vegan alternative for the green sauce?
You can use regular pesto and Greek yogurt instead of vegan versions.
