Tag: Mango

Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

Posted on by Amy MS, RD, LDN

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Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies

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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 1x
  • Diet: Vegan
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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.

Ingredients

Units Scale

Tofu Glaze:

  • 14oz Extra Firm Tofu, sliced into 1/2 inch pieces
  • 4 tbsp Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tsp Sesame Oil
  • 1 tbsp Agave (or maple syrup)
  • 1 tsp Ginger, grated
  • 1 Clove Garlic. minced
  • 1 tsp Sriracha (optional, for heat)

Quinoa & Veggies:

  • 1 cup Cooked Quinoa
  • 2 Carrots, grated
  • 1 cup Broccoli florets
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 cups Red Cabbage, shredded
  • 1 tbsp Rice Wine Vinegar

Mango Peanut Dressing:

  • 1/2 cup Mango (fresh or thawed frozen)
  • 1/4 cup Creamy Peanut Butter
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Water
  • Optional, sriracha to taste

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!

Equipment

  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Category: Dinner, Lunch
  • Method: Grilling, Roasting, Blending
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1
  • Calories: 364
  • Sugar: 12g
  • Sodium: 754mg
  • Fat: 16g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free
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Description

Refreshing, delicious and naturally sweet. Raspberry Mango Sorbet is the perfect summer treat!

Ingredients

Scale
  • 16 oz Frozen Mango
  • 16 oz Frozen Raspberries
  • 2 tbsp Fresh Lime Juice (Juice from 1 whole lime)
  • 3 tbsp Honey
  • 5 tbsp Warm Water

Instructions

  1. In the bowl of a food processor add the frozen fruit, lime juice, honey and 2 tablespoons warm water.
  2. Process for 1-2 minutes then stop and scrape down the bowl. At this point you will likely need to add a few more tablespoons of warm water to help break up the frozen fruit.
  3. Process again for another 1-2 minutes until the fruit mixture becomes smooth.
    Tip: A little patience is key with this recipe! Sometimes it is helpful to let the mixture thaw for a minute or two and then process again to get the smooth consistency of a sorbet.
  4. After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer for at least 30 minutes (if you can wait that long!)
 

Equipment

  • Prep Time: 10
  • Category: Dessert, Snack, Mediterranean, Gluten-Free

Nutrition

  • Serving Size: 1/8
  • Calories: 64
  • Sugar: 13g
  • Sodium: 1g
  • Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 0.7g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Mango Popsicles

Mango Popsicles

Posted on by Amy MS, RD, LDN

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Mango Popsicles

Mango Popsicles
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Mango Popsicles

Mango Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Popsicles 1x
  • Diet: Gluten Free
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Description

Mango Popsicles are made with real, whole fruit with a touch of honey and lime, the perfect summer treat!

Ingredients

Scale
  • 3 cups Frozen Mango
  • 1 tbsp Lime Juice
  • 1/8 tsp Lime Zest
  • 1/4 cup Honey
  • 1/3 cup Water

Instructions

  1. Place all the ingredients into the bowl of a food processor. Process for 15 seconds, then stop and scrape down the bowl with a spatula. Process again for another 15-20 seconds until the mixture is smooth.
  2. Spoon the mixture into your popsicle molds. Once full, tap the mold onto the counter a few time to release any air bubbles and level out the mango mixture and place popsicle stick and cover on top. Continue to fill all popsicle molds, then place into the freezer for at least 2 hours to fully harden.

Equipment

Notes

*If you do not have a popsicle mold, enjoy this as mango sorbet! Simply put the mixture into a freezer safe container. Allow to freeze for 2 hours and then scoop out and enjoy!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Gluten-Free, Snack
  • Method: Freezer

Nutrition

  • Serving Size: 1 Popsicle
  • Calories: 88
  • Sugar: 21g
  • Sodium: 1.6g
  • Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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