Fresh and flavorful, this Spiced Tofu with Mango Salsa is a great quick meal ready in 30 minutes or less.
With summer in full swing, we're into fresh, light meals that require little to no cooking. It's just too hot out to even think about turning on the oven or spending much time standing by the stove! This Spiced Tofu with Mango Salsa is perfectly light and fresh and requires minimal cooking so it's a perfect summer meal.
My daughter absolutely loves mango so this salsa was really made with her in mind. Well, all three of the girls like mango, but my second daughter just a little more. During the summer, when they are at peak season, she makes sure we are well stocked.
The salsa is made with simple ingredients and can be wiped up in just minutes. The hardest part is probably peeling and chopping the mango. Here's a quick video if you need a little guidance.
My two older girls both really like this salsa, while the picky eater, my youngest, does not. She did at least taste it though so we're making progress it seems. *fingers crossed*
For the tofu, we're making a dry rub of chili powder, cumin, paprika, salt and pepper. Super simple and very flavorful. I use a cast iron skillet to cook the tofu for just a few minutes per side creating a crust of yummy spices. Any frying pan should work if you don't have a cast iron skillet.
The spiced tofu pairs so well with the sweetness of the mango and makes this a very satisfying meal. And this tofu approved by all three kiddos!
Ways to Use Mango Salsa
This mango salsa is great for more than just spiced tofu. Of course, scooping it up with tortilla chips is always a good idea, along with topping tacos and burritos. Try spooning it over salad or your favorite rice bowl. Or if you're anything like my kids, a simple spoon works just as well to get this yumminess to your mouth.
It's best to enjoy this salsa the same day for maximum freshness as the juice will seep from the mango and the cilantro will wilt after that. So, I prefer to make small batches to be enjoyed right away. If you are serving a crowd, the recipe can be easily doubled or tripled to meet the need.
If you try this recipe, I'd love to know how it turns out! You can leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I can see what you make!
- 16 oz firm to super firm tofu I use Nasoya pre-pressed tofu.
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tbsp oil
- 1 mango
- 2 tbsp diced red onion
- ¼ cup diced bell pepper
- 2 tablespoon finely chopped cilantro
- 1 tablespoon maple syrup
- juice of half of a one lime
- pinch of salt and pepper
- quinoa or other grain of choice or cauliflower rice optional
Prepare grain of choice according to package directions if using. Sub with cauliflower rice for a grain free option.
If you are using tofu that is in water, drain and place on a lint free towel. Place another towel on top and place something heavy on top to remove as much water as possible.
Peel and chop mango into small pieces and transfer to a bowl. Add bell pepper, onion, cilantro, maple syrup, lime juice and pinch of salt and pepper. Stir to combine well and set aside to allow flavors to meld.
In a shallow bowl, combine chili powder, cumin, paprika, salt and pepper, stirring to thoroughly combine.
After tofu has been pressed, slice into ¾ to 1 inch thick slices. Place tofu in spice mix one at a time and coat.
Heat oil in skillet over medium heat. Add tofu and cook for 4-5 minutes, until slightly crisp. Flip and cook for 4-5 minutes longer.
Plate grain or rice and place tofu on top. Spoon mango salsa over tofu and serve immediately.