Spicy Grilled Tofu with Strawberry Mango Salsa

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?

Spicy Grilled Tofu + Strawberry-Mango Salsa

2017-09-06 22:12:29

Serves 2

Print

for the tofu

1. 1 T harissa paste
2. 2 T balsamic vinegar
3. 2 t sugar
4. 1 t worcestershire sauce
5. 1 T garlic
6. 1 block extra firm sprouted tofu*

for the salsa

1. 3/4 C strawberries, diced
2. 1 mango, diced
3. 1/2 red onion, diced
4. 1 small mild chili pepper, minced (optional)
5. juice of 2 limes
6. 1/4 C minced cilantro
7. *or your fave, but since I’m sort of grilling it, I want the sturdiest tofu

for the tofu

1. 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.
2. 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.

for the salsa

1. 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.

Flora Foodie https://florafoodie.com/