With simple, colorful components and a flavorful marinade for the tofu, this meal is summer simplicity on a plate. We first featured this meal in 2021. Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
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, fresh - 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
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)
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)
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)
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)
Drain marinade off tofu (discard marinade). Season tofu with some salt and pepper.
Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
Brush grates with some oil and place tofu and zucchini over direct heat. Sear on all sides until lightly charred.
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.)
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.)
Serve tofu over zucchini spears. Serve salsa on top with some extra on the side for dipping chips. Enjoy!
Prep
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)
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)
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)
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)
Drain marinade off tofu (discard marinade). Season tofu with some salt and pepper.
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.
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.
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.)
Serve tofu over zucchini spears. Serve salsa on top with some extra on the side for dipping chips. Enjoy!