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Blackened Tofu with Mango Salsa
and coriander zucchini spears / chips

Active: 35 Total: 55

With simple, colorful components and a flavorful marinade for the tofu, this meal is summer simplicity on a plate.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Blackened Tofu:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes or strips (vacuum-packed preferable)
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Mango Salsa with Chips:
  • Jalapenos - 1 , diced, seeds removed for less heat
  • Shallots - 1 clove , finely diced
  • Bell peppers, red - 1 , finely diced
  • Mangos, fresh - 3 , diced (sub pineapple or oranges)
  • Cilantro leaves - 3 Tbsp , chopped
  • Lime juice - 1 Tbsp
  • Tortilla chips, for serving (opt) - 8 oz
Coriander Zucchini Spears:
  • Zucchini - 1 1/2 lbs , spears
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 2 tsp
  • Cumin, ground - 1/4 tsp

Choose Cooking Method

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips, making sure that they are long enough to stay on the grates of your grill. (Can be done 1 day ahead)

  2. Make marinade - Whisk together Jerk / Cajun seasoning, brown sugar, soy sauce, vinegar, and oil (portion for tofu). (Can be done up to 5 days ahead)

  3. Marinate tofu - (If prepping right before cooking, get grill heating while tofu marinates.) Add tofu to marinade and gently fold to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)

  4. Jalapenos / Shallots / Bell peppers / Zucchini - Prep as directed. Combine jalapenos, shallots, and bell peppers. Store zucchini separately. (Can be done up to 5 days ahead)

  5. Mangos / Cilantro - Prep as directed.

  6. Make salsa - Combine mangos, cilantro, jalapenos, shallots, bell peppers, and lime juice.

  7. Season zucchini - Toss zucchini with oil (portion for zucchini), ground coriander, cumin, and some salt and pepper.

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Make

  1. Drain marinade off tofu (discard marinade). Season tofu with some salt and pepper.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place tofu and zucchini over direct heat. Sear on all sides until lightly charred.

  4. Move tofu to indirect heat and continue cooking until heated through and golden brown, 2 to 3 minutes more. (Zucchini may already be tender, but if not, move it to indirect heat and continue cooking as well.)

  5. Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren’t naturally sweet.)

  6. Serve tofu over zucchini spears. Serve salsa on top and serve some extra on the side for dipping chips. Enjoy!

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make marinade - Whisk together Jerk / Cajun seasoning, brown sugar, soy sauce, vinegar, and oil (portion for tofu). (Can be done up to 5 days ahead)

  3. Marinate tofu - Add tofu to marinade and gently fold to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)

  4. Jalapenos / Shallots / Bell peppers / Zucchini - Prep as directed. Combine jalapenos, shallots, and bell peppers. Store zucchini separately. (Can be done up to 5 days ahead)

  5. Mangos / Cilantro - Prep as directed.

  6. Make salsa - Combine mangos, cilantro, jalapenos, shallots, bell peppers, and lime juice.

  7. Season zucchini - Toss zucchini with oil (portion for zucchini), ground coriander, cumin, and some salt and pepper.

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Make

  1. Drain marinade off tofu (discard marinade). Season tofu with some salt and pepper.

  2. Heat a large skillet or nonstick pan with some oil over medium-high heat. Add zucchini and sear on all sides until tender (do this in batches if needed), 4 to 6 minutes. Set aside.

  3. To heated pan, add some oil and then tofu. Sear tofu on one side until golden brown. Gently flip and cook on the other side. Continue cooking until tofu is golden brown and heated all the way through, 8 to 10 minutes total.

  4. Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren’t naturally sweet.)

  5. Serve tofu over zucchini spears. Serve salsa on top and serve some extra on the side for dipping chips. Enjoy!


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