• First cook the quinoa according to package directions. Be sure to rinse it off with warm water and let it drain in a colander. Then it loses its bitter substances and later does not taste bitter.
• Wash and halve the tomatoes.
• Wash the lettuce, drain and tear into bite-sized pieces.
• Wash and peel the mango and for the dressing place one half in rough chunks in a tall container. The other half goes on the bowl as a topping. For this purpose, it is cut into cubes and set aside.

Tofu Katsu:

• Drain the tofu and cut into two thin "snips" in the middle. Place the two pieces on kitchen paper and dry well. ⁠
• Then stir together a kind of dough made of plant drink, 2 tbsp flour, 1/4 tsp salt and 1/4 tsp sweet and smoked paprika powder.⁠
• In a second flat plate, mix 2 tbsp flour with 1/4 tsp salt and 1/4 tsp sweet and smoked paprika powder.⁠
• Another flat plate is needed for the actual breading. Mix the panko breadcrumbs with grated coconut.⁠
• Place and heat a pan with enough oil.⁠
• First put the pieces of tofu in the flour mixture, then in the slightly more liquid dough and finally in the breading before they go into the pan with the hot oil.⁠
• Fry on both sides until desired brown and drain on paper towels. ⁠

Mango Dressing:

• The mango is now pureed in the container and seasoned with lemon juice, zest, chili and salt to your taste. Depending on how sweet the mango is, add some agave syrup or other sweeteners. For consistency, stir in some water or lemon juice if necessary.

arrange the bowl:

• To serve, the warm quinoa is poured into a bowl. The salad is then placed in a corner. Next to the tomato halves and the mango pieces.
• Cut the tofu katsu into strips and arrange on top.
• As a topping, spread the cress over the bowl, spread the mango dressing over everything and sprinkle a few coconut flakes on top.