Crispy Tofu Bliss Bowl

If you're craving something light, fresh, and full of texture — this Coconut Panko-Crusted Tofu Bowl is it. Crispy golden tofu meets fluffy white rice and a bright mango avocado salad with a pop of red onion and lime. It’s the kind of meal that feels a little tropical, a little comforting, and totally doable on a weeknight. Plus, it's 100% plant-based and absolutely stunning in a bowl.

🥥 Why You’ll Love This Recipe

This recipe is:

• Crispy + Creamy: The tofu is coated in a coconut-panko crust and air-fried (or baked) to golden perfection.

• Fresh + Fruity: The mango avocado salad brings a sweet, tangy contrast that feels like sunshine in every bite.

• Weeknight-Friendly: Minimal prep, mostly pantry ingredients, and ready in about 30 minutes.

• Meal-Prep Approved: The tofu and rice store well, and the salad can be made just before serving.

🍚 Ingredients

Coconut Panko-Crusted Tofu

• Extra-firm tofu

• Unsweetened shredded coconut

• Panko breadcrumbs

• Soy sauce or tamari

• Cornstarch

• Non-dairy milk

• Salt

Mango Avocado Salad

• Fresh mango

• Ripe avocado

• Red onion

• Lime juice

• Cilantro or mint (optional)

To Serve

• Cooked white rice (jasmine or basmati)

• Lime wedges, chili flakes, extra herbs

🔪 Instructions

1. Press and prep the tofu.
Get that water out! Press your tofu and slice it into cubes or rectangles.

2. Set up your breading station.
Whisk together soy sauce, non-dairy milk, and cornstarch in one bowl. In another, combine panko, coconut, and salt.

3. Bread and bake (or air fry) the tofu.
Dip each piece into the wet mix, coat with the coconut panko, and cook until golden and crispy. Air fryer = fast and crunchy; oven = just as good with a flip halfway.

4. Make the mango avocado salad.
Gently toss diced mango, avocado, red onion, lime juice, and herbs. So simple, so good.

5. Build your bowl.
Add a scoop of rice, top with tofu and salad, and finish with lime juice or chili flakes.

🌿 Tips & Variations

• Gluten-Free? Use gluten-free panko or crushed rice crackers.

• Add Greens: Serve over shredded cabbage, spinach, or baby kale.

• Extra Flavor: Add a drizzle of sriracha mayo or a tahini-lime sauce.

• Make it a Meal Prep: Store tofu and rice separately and prep the salad fresh when serving.

💚 Make It, Share It, Love It

This bowl is proof that simple ingredients can come together to make something special — crunchy, creamy, bright, and totally satisfying. Whether you’re making it for a quick weeknight dinner or showing off for friends, it’s one of those recipes that always hits.

Don’t forget to save it, share it, and make it your own with whatever herbs or add-ins you love. 💚

Let me know in the comments what you think — or tag @kellygreenkitchen on Instagram so I can see your version!