Let’s be real. I made this recipe because I wanted more fruity salsas in my life.
I mean, it WAS on my summer bucket list to cook with fruit more and I don’t really feel like I’ve lived up to that.
I did JUST share a mango salsa in my weeknight meals video. But… this also has strawberries.
So it’s totally different.
But I have to tell you. This turned out SO MUCH BETTER than I even imagined. This spicy sauce for the tofu is really good. Nowhere near as spicy as I intended it, but a really truly flavorful kind of spicy. And it pairs so well with that fruity salsa. OMG. I love it.
I wound up packing the tofu I made for these photos as lunch. But it just made two lunches. And I was SO SAD on Wednesday of that week because I wanted more.
(Sidenote: I wound up packing it with some garlic rice which was awesome as well. Cilantro rice would also be stellar.)
Now y’all know I like my tofu. But that’s still saying a lot for tofu, right??? Like, to miss it?
- 1 T harissa paste
- 2 T balsamic vinegar
- 2 t sugar
- 1 t worcestershire sauce
- 1 T garlic
- 1 block extra firm sprouted tofu*
- 3/4 C strawberries, diced
- 1 mango, diced
- 1/2 red onion, diced
- 1 small mild chili pepper, minced (optional)
- juice of 2 limes
- 1/4 C minced cilantro
- *or your fave, but since I'm sort of grilling it, I want the sturdiest tofu
- Whisk all ingredients except tofu together. Slice tofu, pat dry, and soak in marinade for at least 10 minutes per side. You can let it soak for up to a few hours. I wouldn't let it go overnight unless you want the spice to build.
- Heat a nonstick grill (I used my panini press - you can use a grill pan or a BBQ plate) over medium-high heat. Sear the tofu for 2-3 minutes per side, until brown and starting to crisp.
- Stir everything together in a small bowl. Season with salt and pepper to taste. I let this sit in the fridge about 24 hours before I first tasted it, and then had leftovers for days and it is even better as it soaks together. Feel free to make this up to a few days ahead.