Ingredients
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For the Coconut Quinoa Crust:
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1 cup raw organic quinoa
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1/2 cup unsweetened shredded coconut flakes
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1 tablespoon nutritional yeast
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1 teaspoon smoked paprika
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
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For the Creamy Mango Salsa:
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1 ripe mango, diced
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1 medium red bell pepper, seeded and diced
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1 small green bell pepper, seeded and diced
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1 jalapeño pepper, seeded and finely chopped (optional)
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Juice from 1 lime
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2 tablespoons fresh cilantro, chopped
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1 avocado, diced (optional)
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For the Paprika Tofu:
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1 block extra-firm tofu, drained and cubed
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1/2 cup unsweetened almond milk
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1 tablespoon maple syrup
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Pinch of salt
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Paprika, for dusting
Directions
Sub-title: A vibrant and protein-packed Brazilian-inspired dinner perfect for any occasion!
Description: This veggie-packed dish combines crunchy coconut quinoa crust, creamy mango salsa, and sweet paprika tofu for an explosion of flavor. It’s gluten-free, oil-free, and kid-friendly – making it a great option for family meals.
Ingredients:
For the Coconut Quinoa Crust:
1 cup raw organic quinoa
1/2 cup unsweetened shredded coconut flakes
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
For the Creamy Mango Salsa:
1 ripe mango, diced
1 medium red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped (optional)
Juice from 1 lime
2 tablespoons fresh cilantro, chopped
1 avocado, diced (optional)
For the Paprika Tofu:
1 block extra-firm tofu, drained and cubed
1/2 cup unsweetened almond milk
1 tablespoon maple syrup
Pinch of salt
Paprika, for dusting
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a high-speed blender, combine the rinsed quinoa, water, and dates until smooth. Transfer the mixture to a bowl and stir in the remaining ingredients for the crust. Mix well.
3. Wash and dry the prepared baking sheet. Divide the crust mixture into four equal portions and shape each portion into a patty. Place the patties on the prepared baking sheet. Bake for 10 minutes. Remove from heat and set aside.
4. Meanwhile, prepare the Creamy Mango Salsa. Combine all the ingredients in a bowl and mix well. Set aside.
5. To assemble the main dish, place one crust patty onto a plate. Top with half of the paprika tofu, evenly divided. Drizzle with 2 tablespoons of the reserved mango salsa. Sprinkle with additional black sesame seeds if desired.
6. Repeat steps 4 and 5 for the remaining patties and serve immediately. Enjoy!
Serves 4 as a main course
Difficulty: Medium
Per Serving:
Calories: 324
Total Fat: 14g
Saturated Fat: 1.5g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 0mg
Sodium: 401mg
Carbohydrates: 32g
Net Carbs: 27g
Fiber: 8g
Sugar: 12g
Protein: 21g
Note: If you don’t have any leftover rice paper wrappers or prefer a more traditional way to enjoy this meal, simply serve the filling over cooked white rice instead.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
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2
Done
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In a high-speed blender, combine the rinsed quinoa, water, and dates until smooth. Transfer the mixture to a bowl and stir in the remaining ingredients for the crust. Mix well. |
|
3
Done
|
Wash and dry the prepared baking sheet. Divide the crust mixture into four equal portions and shape each portion into a patty. Place the patties on the prepared baking sheet. Bake for 10 minutes. Remove from heat and set aside. |
|
4
Done
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Meanwhile, prepare the Creamy Mango Salsa. Combine all the ingredients in a bowl and mix well. Set aside. |
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5
Done
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To assemble the main dish, place one crust patty onto a plate. Top with half of the paprika tofu, evenly divided. Drizzle with 2 tablespoons of the reserved mango salsa. Sprinkle with additional black sesame seeds if desired. |
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6
Done
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Repeat steps 4 and 5 for the remaining patties and serve immediately. Enjoy! |
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7
Done
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1.5g |
