Tofu with Mango Salsa and Coconut Rice

Fresh — what other kind of dish do you want in the summer? Let’s be honest here, I could dream about mangoes. The best time is when they’re perfectly ripe and sweet with just the smallest hint of tartness. I love eating them with greek yogurt and granola or vanilla ice cream, but today I took a bit of a different route. A savory route.

TopAngleI’ve already proclaimed on this blog that I don’t do savory food, but I think I’m changing my mind. This dish started the revolution. Slightly sticky coconut rice piled with sweet mango salsa, served with a side of grilled tofu “steaks”. The mango salsa was super simple, I just tossed diced mango with some bell pepper, red onion, cilantro, and lemon juice. I think this mango salsa would also be amazing with some plain corn chips.

AngleOh, we can’t forget about the rice and the tofu. The rice was cooked in coconut milk with garlic and thyme. It has a nice slightly sticky texture. The tofu was probably the easiest to make, I just cut them into thin strips and pan fried them in coconut oil with salt, black pepper, and chili powder. Each component of the dish alone is rather boring, but when you put them together, they create the perfect dish. Mmmm, I think I’m forever sold on savory food now.



Tofu with Mango Salsa and Coconut Rice (Serves 3)

6 oz. extra firm tofu

Coconut oil (for the pan)

Salt and black pepper

Chili powder


1/2 cup jasmine rice

1/2 cup light coconut milk

1/2 cup water

1 tsp. thyme

1 clove garlic

Coconut oil (for the pan)


1 mango (diced in bite sized cubes)

1/4 red onion (diced in bite sized cubes)

1/4 green bell pepper (diced in bite sized cubes)

Juice from 1/2 a lemon

3 tbsp. chopped cilantro

1 green chili pepper (chopped finely)

Salt and black pepper (to taste)



  1. Place tofu on paper towels to drain (this should take about 10-15 min.). Cut into 6 strips (2 strips for each person). Heat pan up to medium heat. Put coconut oil and then tofu “steaks” into pan. Season each tofu “steak” with salt, pepper, and chili powder. Flip, once opposite side is golden brown in color (or grill marks appear). Season the opposite side with salt, pepper, and chili powder. Once finished, set aside.
  2. In a medium bowl, toss together mango, red onion, bell pepper, lemon juice, green chili pepper, cilantro, salt, and black pepper. Place in fridge for at least 10 min.
  3. Heat a pot until medium to high heat. Add about 1-2 tsp. coconut oil. Add minced garlic and thyme, and saute for about a minute. Once the garlic and thyme are cooked, add the coconut milk and water, bring to boil. Once at a rolling boil, add rice. Cook for 15-20 min. or until done, add more water if necessary.
  4. Spoon coconut rice onto plate. Add two grilled tofu steaks. Lastly, put mango salsa on top of the rice. Garnish with cilantro leaves if desired.

Inspired by oh she glows


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