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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

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

Nutrition Facts

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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!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (46)
Gluten-free (1)
Paleo (3)
Vegetarian (9)

Most Helpful

Bought premade mango salsa. Cut down on prep time. Just marinated the chicken and then had to do the zucchini later. Super easy. Added sides of black beans and rice.

By: Jennifer
Posted: Jun 13, 2021
Diet: Original
2 Helpful

33 reviews

Prep was a bit longer than anticipated, but the flavor was outstanding. We loved it! Could have reduced the salsa amount.

By: Seren
Posted: Aug 31, 2021
Diet: Original
0 Helpful

Great flavors and easy once I remembered to get the tofu marinating early enough. Added some roasted carrots with garam masala because the 7yo will eat them. Mango (from frozen so easy), cilantro and lime only salsa was divine!

By: Shawn
Posted: Aug 27, 2021
Diet: Vegetarian
0 Helpful

Chicken and salsa were perfect! Zucchini could use some more/different seasoning. Note to self: this is a prep heavy recipe, so plan ahead!

By: Danielle
Posted: Aug 13, 2021
Diet: Original
0 Helpful

It was my second attempt at making this with chicken breasts instead of thighs. The chicken was def. less burnt than last time. I bought red mangoes instead of yellow because I’m guessing they’re going out of season :( and they were soooour. Not bad or rotten. Just sour. I added a table spoon of honey to the cut-up mangoes to sweetened them up. Then I added the rest of the ingredients and salt and a splash of oil. It was perfect. The mangoes were edible now 😅. The small change I made to the chicken was I added a teaspoon of salt since the Cajun spice mix did not have salt in it and I’m glad I did because it’s perfect now. I can see myself keeping making this recipe. I made it over stovetop.

By: Feruza
Posted: Aug 10, 2021
Diet: Paleo
0 Helpful

All the flavors worked really well together! Made 1 cup of rice for the 4 servings instead of chips and served the tofu over it.

By: Julie
Posted: Aug 06, 2021
Diet: Vegetarian
0 Helpful

Mango salsa was great. Chicken was juicy. Paired it with rice. Great flavorful dish

By: Obianuju
Posted: Jul 11, 2021
Diet: Original
0 Helpful