This Salsa Macha Tofu Bowl with Chipotle-Lime Vinaigrette is loaded with nutrients, beaming with colors, and definitely big on flavor! It starts with marinated and baked tofu on a bed of brown rice and black beans. Then we add shredded carrots, microgreens, avocado, sliced radishes, peanuts for crunch, and a delicious, smoky vinaigrette. Think Chipotle…on a whole new level!!
While in Toronto, I visited an all-vegan Mexican restaurant called Rosalinda. I ordered their Crispy Tofu Bowl and will never forget it. It was one of my favorite meals during that trip, and I knew I had to try to recreate this at home. So, here’s is my version!
What is Salsa Macha?
Salsa macha is a thick, slightly spicy, tangy, nutty salsa that hails from the state of Veracruz in Mexico. It’s traditionally made with dried chilies, nuts, seeds, and olive oil. While conventional salsas are served with tortilla chips for dipping purposes, salsa macha is often used more as a condiment, topping, or marinade.
Ingredients:
- Olive Oil
- Dried Guajillo Chiles, or any other mild to medium peppers
- Raw nuts and seeds – peanuts are the most traditional but many other nuts or seeds work like sunflower, pumpkin, or almond
- Sesame Seeds
- Garlic
- Shallot
- Chipotle Chili Powder
- Sea Salt
- Apple cider vinegar
How to Make Salsa Macha:
- Remove the stems and seeds from dried chiles and chop them into smaller ¼ inch pieces.
- Heat the olive oil in a large skillet over medium-high heat.
- Add garlic, shallots, sesame seeds, and nuts and cook for about 4-5 minutes, or until the garlic starts to crisp up and the sesame seeds turn golden brown.
- Add chopped chiles and cook for another 2-3 minutes, or until they soften and change color.
- Remove from heat and let cool for approximately 15 minutes.
- Stir in the chipotle chili powder, salt, and vinegar.
- Once cool enough, transfer to a food processor and blend until well combined but not pureed. You want a nice chunky texture.
How Can I use my Leftover Salsa?
Salsa Macha can really elevate almost anything you pair it with. You can drizzle it over roasted vegetables, smear it on toasted bread, or add some to black beans for a flavor kick. You can also slather this stuff on Mexican-style sweet corn, spread onto pizza, or spoon it over any taco, burrito, enchilada, quesadilla, or tostada.
Chipotle-Lime Vinaigrette Ingredients:
- Lime Juice
- Chipotle Pepper + Adobo Sauce
- Olive Oil
- Apple Cider Vinegar
- Maple Syrup
- Cumin
- Sea Salt
- Garlic
Building Your Bowl
After the tofu has soaked up all of the salsa macha flavors, spread evenly on a baking sheet. Transfer to 400°F oven and bake for 30 minutes, or until desired crispiness.
While the tofu is baking, blend all of the vinaigrette ingredients until combined.
To build your bowl, start with brown rice and warm black beans as your base. Add tofu, shredded carrots, sliced avocado, radish, pea shoots or microgreens, and peanuts. Add more salsa macha to tofu and drizzle with chipotle-lime vinaigrette.
More Recipes
Jerk Tofu with Coconut Cream Sauce
Vegan Island Teriyaki Chicken Bowls
Vegan Poke Nachos with Hawaiian BBQ Sauce
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these bowls and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Salsa Macha Tofu Bowl with Chipotle-Lime Vinaigrette
Ingredients
Salsa Macha Tofu
- 1 Cup Olive Oil
- ½ Cup Peanuts
- 6 Garlic Cloves Whole
- 1 Shallot Sliced
- 4 Dried Guajillo Chiles Or any other mild-to-medium dried chiles
- 1 tablespoon Sesame Seeds
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Salt
- 1 teaspoon Chipotle Chili Powder
- 16 Ounces Extra Firm Tofu Pressed and cut into cubes
Chipotle-Lime Vinaigrette
- ¼ Cup Olive Oil
- 1 Chipotle Pepper + 1 tablespoon Adobo Sauce
- 2 Garlic Cloves
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- ½ teaspoon Cumin
- ½ teaspoon Salt
- Juice from 1 Lime
Bowl
- 4 Cups Cooked Brown Rice
- 1 Cup Black Beans
- 1 Cup Matchstick Carrots
- 1 Cup Pea Shoots or Microgreens
- ½ Cup Radish
- 1 Avocado
Instructions
Salsa Macha Tofu
- Remove stems and seeds from chiles and cut into ¼ inch sections.
- Heat olive oil in large skillet over medium-high heat. Add shallot, garlic, sesame seeds, and nuts and cook for about 4-5 minutes or until garlic begins to crisp up and sesame seeds turn golden brown.
- Add the chiles and cook for another 2-3 minutes or until they start to soften and change color.
- Remove from heat and let cool 15-20 minutes.
- Once cooled, stir in cumin, chipotle chili powder, salt, and vinegar. Transfer to a food processor and pulse until well combined. Do NOT over process. You want a chunky consistency.
- Pour salsa macha over cubed tofu, cover and transfer to the fridge. Let the tofu marinate for 12-24 hours.
- Preheat oven to 400°F. Remove tofu cubes and spread evenly on a baking sheet. Reserve the rest of the salsa macha! Bake at 400°F for about 30 minutes, tossing halfway through.
Chipotle-Lime Vinaigrette
- While tofu is baking, blend all vinaigrette ingredients together in a small blender.
Bowl
- Start with a base of cooked brown rice and add warm black beans, baked tofu, carrots, microgreens, avocado, radish, and peanuts (optional). Top with more salsa macha and vinaigrette!
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