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Rice vinegar is a key ingredient in the dressing for the Tropical Bliss: Mango & Tofu Salad Bowl. Its subtle tanginess not only enhances the flavor profile of the salad but also brings several health benefits. Rice vinegar is low in calories and contains beneficial acids that can aid in digestion. Additionally, it has antimicrobial properties that may help to improve gut health. The mild flavor of rice vinegar makes it an excellent choice for balancing out the sweetness of the fruits and the richness of the tofu, ensuring a harmonious blend that elevates the entire dish.

Mango & Tofu Salad Bowl

Experience a burst of tropical flavors with the Mango & Tofu Salad Bowl, a refreshing plant-based dish that's not only visually stunning but also packed with health benefits. This delightful salad combines ripe mangoes, crunchy vegetables, and protein-rich tofu, all dressed in a tangy vinaigrette. Perfect for lunch, dinner, or a picnic, it's a satisfying way to embrace a balanced diet while enjoying the vibrant tastes of fresh ingredients. Dive into this nourishing delight and elevate your meals!
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Ingredients
  

1 medium ripe mango, diced

14 oz firm tofu, drained and pressed

2 cups mixed greens (spinach, arugula, and kale)

1 red bell pepper, thinly sliced

1/2 cucumber, thinly sliced

1/4 red onion, finely chopped

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 tablespoon sesame seeds (optional)

For the dressing:

3 tablespoons olive oil

1 tablespoon rice vinegar

1 tablespoon soy sauce or tamari

1 tablespoon honey or maple syrup

Juice of 1 lime

Salt and black pepper to taste

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a non-stick skillet, heat a tablespoon of olive oil over medium heat. Add the tofu cubes and sauté for about 5-7 minutes until golden brown on all sides. Remove from heat and let cool.

    Make the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey or maple syrup, lime juice, salt, and pepper until well combined. Taste and adjust seasoning as necessary.

      Assemble the Salad:

        - In a large salad bowl, combine the mixed greens, red bell pepper, cucumber, and red onion.

          - Add the cooled tofu and diced mango on top.

            - Drizzle the dressing over the salad and toss gently to coat all ingredients.

              Garnish: Top the salad with sliced avocado, chopped cilantro, and sesame seeds if using.

                Serving: Divide into bowls and serve immediately, or chill in the refrigerator for 15-20 minutes to enhance flavors.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4