Thai Coconut & Mango Budha Bowl


10 MIN


15 MIN



We love Buddha Bowls!!! In this one, we use the sauce in the bag of VG Gourmet Thai Coconut Tofu Creations to cook the quinoa, to sauté the bok choy and as a dressing for the entire bowl!! Try it out!


  • 1 x Package VG Gourmet Thai Coconut Tofu Creations
  • 2 x Heads Bok Choy, sliced
  • 1 x Cup Quinoa (uncooked)
  • 1 x Mango, peeled and sliced
  • 4 x Cherry tomatoes, halved


  1. Defrost package of Tofu Creations as directed.
  2. Open package and with a spoon, carefully remove tofu cubes from sauce and place them in a preheated skillet over medium high heat. Sauté for 3 minutes until crispy. Remove from pan and set aside.
  3. Meanwhile rinse the quinoa and place in a small pot over medium high heat. Top with 1 cup water and 4 tbsp. of sauce from your bag of tofu Creations. Cover and cook for 15 minutes.
  4. Place bok choy in the skillet you used for tofu and cook for 3 minutes. Drizzle bok choy with 3 tbsp of the sauce left in package.
  5. To assemble, divide the cooked quinoa into 2 bowls. Top each bowl with the tofu, bok choy, mango slices and cherry tomatoes. Finally drizzle all remaining sauce over the bowls and enjoy!

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