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Cilantro Lime Tofu with Mango Salsa

A refreshing and vibrant dish combining marinated tofu with a sweet mango salsa, perfect for quick dinners and family meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 14 oz extra firm or super firm tofu A protein-packed base with a satisfying texture.
  • 2 tbsp olive oil Used for cooking and adds richness.
  • 1 tsp lime zest Contributes a more intense lime flavor.
  • 2 tbsp lime juice Provides acidity and freshness.
  • 1 tsp orange zest Adds brightness and sweetness.
  • 2 tbsp fresh orange juice Balances the tartness of the lime.
  • 1 tbsp honey Adds sweetness to the marinade.
  • 2 tbsp soy sauce Introduces a savory umami element.
  • 1 tsp ground cumin Gives warmth and depth of flavor.
  • 2 cloves garlic Infuses a savory aroma and taste.
  • 1 tsp salt Essential for enhancing overall flavor.
  • 1/2 tsp pepper Provides subtle warmth and enhances flavors.
For the Mango Salsa
  • 1 ripe mango Adds natural sweetness and tropical flavor.
  • 1 medium red bell pepper Provides a crunch and vibrant color.
  • 1/2 medium red onion Offers sharpness that balances the dish.
  • 1/4 cup cilantro Fresh herb that enhances flavor and aroma.
  • 1 small jalapeno Adds a slight heat for depth.

Method
 

Preparation
  1. Cut the tofu into 3 even pieces lengthwise; for a 'chicken breast' look, round the corners. Score diagonal cuts about 1/4 inch deep on both sides.
  2. Whisk together lime zest, lime juice, orange zest, orange juice, 2 tablespoons of olive oil, honey, soy sauce, cumin, garlic, 2 tablespoons of cilantro, salt, and pepper to make the marinade.
  3. Pour the marinade over the tofu and let it marinate for 30 minutes or up to overnight.
Cooking
  1. Heat a large nonstick skillet over medium heat with the remaining olive oil.
  2. Lift tofu out of the marinade, reserving the marinade, and sear for 5 minutes per side until golden.
  3. Pour the reserved marinade into the skillet and bring to a simmer for 3-4 minutes until slightly reduced and thickened.
  4. Return the tofu to the pan, or brush the sauce over each piece.
Serving
  1. Sprinkle with the remaining cilantro and the mango salsa; serve warm.

Notes

For best results, press tofu to remove excess moisture, and marinate overnight for a more intense flavor. Use firm tofu for texture and taste.