Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Amy MS, RD, LDN
Total Time: 45 minutes
Yield: 4 Servings
Diet: Vegan

Description

This bowl was inspired by one of my favorite things on the Modern Market menu—and it’s even better homemade. Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies is full of flavor and makes a perfect healthy lunch or easy meal prep for the week. You’ve got sesame-glazed tofu, quinoa, roasted broccoli with a little kick, shredded carrots, cabbage slaw, and that creamy peanut mango sauce that pulls it all together. It’s colorful, craveable, and super satisfying.

Instructions

1. Marinate the Tofu:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave, ginger, garlic, and sriracha.
Place tofu slices in a shallow dish and pour marinade over top. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.

2. Make the Mango Peanut Dressing

In a blender or food processor, combine mango, peanut butter, soy sauce, rice vinegar, and water. Blend until smooth and creamy.
Taste and adjust seasoning—add a splash of water to thin or a squirt of sriracha for a spicy kick.

3. Roast the Broccoli:

Preheat oven to 400°F.
Spread broccoli on a baking sheet, sprinkle with red pepper flakes, and roast for 15–20 minutes until tender and slightly charred.

4. Quick-Pickle the Cabbage

Place shredded cabbage in a bowl and toss with rice vinegar. Set aside to lightly pickle while everything else cooks.

5. Grill the Tofu

Heat a grill pan or nonstick skillet over medium-high heat. Lightly grease with oil.
Add tofu slices and cook 4–5 minutes per side, brushing with any leftover marinade as they cook. You want a nice golden crust.

6: Assemble the Bowls

Divide quinoa between bowls. Top with roasted broccoli, shredded carrots, pickled cabbage, and grilled tofu.
Drizzle generously with mango peanut dressing and dig in!