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Salsa Macha Tofu with Mango Mojo Verde & Lentil Rice
2 or 4 Serving Dinner

Salsa Macha Tofu

with Mango Mojo Verde & Lentil Rice

Tags: Gluten-Free High-Protein Chef's Choice
SERVINGS
PREP & COOK TIME
35 min
CALORIES
690
FAT
24g
CARBOHYDRATES
77g
PROTEIN
41g

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INGREDIENTS

  1. ¼ cup brown basmati rice
  2. ¼ cup French green lentils, rinsed and sorted
  3. 3 garlic cloves, peeled, 2 crushed, 1 minced
  4. 3 oz Mojo Verde sauce
  5. 1 mango, peeled, deseeded, and diced
  6. 10 oz organic extra firm tofu, patted dry and torn into 2-inch chunks
  7. 1 tbsp tuxedo sesame seeds
  8. 1 tbsp pumpkin seeds, roughly chopped
  9. ¼ cup peanuts, roughly chopped
  10. 3 dried bird’s eye chiles, crushed
  11. 1 tsp dried ancho chiles
  12. ¼ cup apple cider vinegar
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
35 min
CALORIES
690
FAT
24g
CARBOHYDRATES
77g
PROTEIN
41g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils and rice

Add the rice, lentils, crushed garlic cloves, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 25 to 30 minutes. (4-serving meal: use 3 cups water) TIP: To “sort” (as indicated in ingredient list) means to look for and discard any naturally occurring debris or stones.

2
Make the mango Mojo Verde

Add mango and Mojo Verde to a medium bowl and stir to combine.

3
Cook tofu and make salsa macha

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until browned and crispy, 8 to 10 minutes. Reduce heat to low and add minced garlic, sesame seeds, pumpkin seeds, peanuts, bird’s eye chiles, ancho chile, and a pinch of salt and pepper. Cook until fragrant, 1 to 2 minutes. Turn off heat and add apple cider vinegar and 2 tbsp water. Let the residual heat reduce the liquid, then stir to coat. (4-serving meal: use 4 tbsp vegetable oil, 4 tbsp water)

4
Serve

Divide the lentil rice between two bowls and top with salsa macha tofu and mango Mojo Verde. Dig in!

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