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Tofu bowl with salsa macha, brown rice, black beans, avocado, microgreens, radish, peanuts, and chipotle-lime vinaigrette

Salsa Macha Tofu Bowl with Chipotle-Lime Vinaigrette

Allison Mulcahy
This Salsa Macha Tofu Bowl with Chipotle-Lime Vinaigrette is loaded with nutrients, beaming with colors, and definitely big on flavor! Marinated tofu, brown rice, black beans, shredded carrots, microgreens, avocado, sliced radishes, peanuts for crunch, and a smoky vinaigrette. Think Chipotle...on a whole new level!!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Mexican, Plant-Based, Vegan
Servings 4 Bowls
Calories 901 kcal

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!

Nutrition

Calories: 901kcalCarbohydrates: 78gProtein: 22gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gSodium: 1043mgPotassium: 1084mgFiber: 15gSugar: 9gVitamin A: 6703IUVitamin C: 13mgCalcium: 146mgIron: 6mg
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