Meatless Monday – Chili Lime Grilled Tofu with Avocado &Mango Salsa

Chili Lime Tofu13

Chili Lime Grilled Tofu is my favorite tofu recipe so far.  It’s taken a few tries but I have finally nailed it. I made this last week and thought it needed something, so this time I topped it with an Avocado Mango salsa with red onions, lime and jalapenos which is a great combination of sweet, savory and spicy.   I also let the tofu marinate overnight which allows the flavors of the marinade to be fully absorbed before cooking.  I just served this dinner to my new future daughter in law (I love saying that) and one of my sons, who I thought wouldn’t even try tofu. Much to my surprise the tofu was a big hit.  I’m just happy there is a bit left for lunch tomorrow…

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The Avocado Mango Salsa is a delight of flavors and would also be great on top of grilled or roasted fish or chicken. I know you’ve heard that Avocados are nutrient dense and a healthy fat but did you know that they also act as a ‘nutrient booster’ by helping the body absorb the nutrients from foods eaten along with it?  Furthermore, Mango is so nutritionally rich it is considered the “King of Fruit”.   Lastly,  Jalapeno Peppers add more than just spice. They are high in nutrients that may help you boost weight loss efforts, improve immunity, promote heart health and fight free radicals from environmental and dietary pollutants.  This recipe calls for one jalapeno pepper without the seeds.  If you like spicy, add another jalapeno or include the seeds, but beware, the seeds are really hot.  If you don’t like spicy, don’t use the jalapeno.  So feel free to load up on this salsa.  It might be the best thing you’ve done for your body today!

TIP:  I served this tofu with brown basmati rice which I cooked in vegetable broth.  A great way to add more flavor to rice is to add 1/2 to 1 teaspoon ginger paste or a one inch piece of peeled ginger root to the broth while cooking.  Just remove the root before serving.

For other tofu recipes, check out:

Crispy Glazed Tofu and Bok Choy

Tofu and Bok Choy1

Green Curry Tofu

Thai Green Curry Tofu


Chili Lime Grilled Tofu with Avocado Mango Salsa

  • Servings: 4
  • Difficulty: easy
  • Print

Chili Lime Tofu15
1 (14 ounce) package extra firm tofu
1/4 cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
salt and black pepper to taste

1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced (optional)
1 Tbsn lime juice (or more to taste)
1 Tbsn cilantro, chopped
1-2 Tbsn olive or avocado oil
1/2 tsp salt (optional)
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  • Slice the tofu in 1/2 inch slices and place on double papertowels.  You can leave them rectangular or cut into triangle shapes.

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  • Cover with papertowels and put a heavy pan on top to help press out excess water. Should take 20 to 30 minutes.  Don’t skip this step or the tofu won’t absorb the marinade.

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  • Combine all other ingredients and marinate tofu in the refrigerator several hours or overnight.

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  • To make the salsa, slice the mango about a third of the way (avoiding the rather large pit inside).

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  • Using a sharp knife, cut rows horizontally through the flesh but not all the way through the skin.

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  • Turn mango and cut crosswise

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  • Flip the mango slice inside out and slice off chunks.  Place in a bowl.

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  • Cut avocado in half, pit and dice.  Place into bowl with mango.

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  • Using gloves or a papertowel to protect your hands from the pepper oils, seed and mince the jalapeno.  Add to mango mixture.

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  • Chop red onion and add to bowl.

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  • Add chopped cilantro, lime juice and salt.  Gently combine and set aside.

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  • Brush or spray oil on the grill and let it preheat.  Grill tofu several minutes until you see nice grill marks.  Turn and grill the other side.  Remove to a serving platter or individual plates.

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  • Top with salsa mixture.

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  • Serve with rice or some other grain for a well rounded meal.








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