Grilled Tofu With Bright Mango Salsa
Marinated super-firm tofu grilled until charred and served with a vibrant fresh mango salsa featuring avocado, red pepper, cilantro, and pickled jalapeño. The lime-maple-soy marinade brings savory-sweet depth while the salsa adds cooling tropical brightness with a spicy kick. Perfect for summer grilling, meal prep, or impressing plant-based diners. This version balances protein-rich tofu with fresh fruit and uses pickled jalapeño for convenient heat without extra prep.
Ingredients
- ¼ cup lime juice, divided
- 1 tablespoon lime juice, divided
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 2 tablespoon soy sauce
- ½ teaspoon garlic granules
- 1 16-ounce package super firm tofu, cut into four 3/4-inch slabs
- 2 cup mango, diced
- 1 avocado diced
- ½ piece red pepper, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- ¼ cup pickled jalapeño, choppedfresh jalapeño1:1no prep
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- ½ teaspoon salt
Instructions
- 1
Whisk together lime juice, vinegar, maple syrup, soy sauce, and garlic granules in a small bowl.
- 2
Coat tofu slabs with marinade, covering all sides, and refrigerate for at least 1 hour or up to 2 days.
- 3
Preheat grill to medium-high heat.
- 4
Combine mango, avocado, red pepper, red onion, cilantro, jalapeño, remaining lime juice, and salt in a bowl to make salsa.
- 5
Place tofu on grill and cook until grill marks appear, about 6-8 minutes per side.
- 6
Serve grilled tofu topped or alongside mango salsa.
Tips
Press tofu gently before marinating to remove excess moisture, allowing better marinade absorption and crispier grilling results.
Make salsa up to 4 hours ahead but add avocado just before serving to prevent browning.
Oil grill grates well and let them heat fully so tofu releases easily without sticking.
Good to Know
Refrigerate grilled tofu and salsa separately up to 3 days. Store salsa (with avocado added just before serving) in airtight container. Tofu reheats in skillet or grill.
Marinate tofu up to 2 days. Make salsa (without avocado) up to 4 hours ahead. Prepare all vegetables and herbs the night before.
Serve immediately at room temperature or slightly warm. Plate tofu with salsa spooned over or on the side. Pair with rice, quinoa, or greens.
Common Mistakes
Skip pressing tofu before marinating to avoid soggy, waterlogged results.
Add avocado to salsa too early to prevent browning and mashing.
Overcrowd the grill, which steams tofu instead of searing it.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use regular firm tofu instead of super firm?
Regular firm tofu has higher moisture and may fall apart on the grill. Super firm is essential for structural integrity. If unavailable, press regular tofu under heavy weights for 30 minutes before marinating.
What if I don't have a grill?
Use a grill pan or cast iron skillet over medium-high heat, or broil tofu 4-5 inches from heat for 5-7 minutes per side. Watch carefully to avoid burning.
How long can I keep the marinade?
The marinade keeps refrigerated up to 5 days before using with tofu. Once tofu is marinated, use within 2 days for best flavor and food safety.