Treat tofu like fish then top with a citrusy salsa of avocado, mango, and lime. This dish can be prepared ahead of time – just reheat the tofu on the grill or on a grill pan or skillet and serve. Feel free to use fish, tempeh or seitan should also work well. Wrap it up in a tortilla if you’d like, just cut the tofu into smaller pieces, grab some tortillas, and load them up.
1 tbsp. oil
1/2 lb. tofu, sliced 1"-thick and pressed to remove water (extra firm, high protein)
1 mango, diced
1 avocado, diced
1/2 cucumber, peeled and diced
1/2 red onion, diced (sauté if you do not like it raw)
Juice of 2 limes
1 tbsp. fresh cilantro, chopped
Pepper flakes (optional)
2 cup arugula
1/2 carrot, sliced
2 mushroom, sliced
1/2 cup broccoli, cut in small pieces
Heat oil in a large skillet over medium-high heat. Cook tofu until golden and crispy, about 5 minutes, then transfer to plates.
Make mango salsa: Combine mango, avocado, cucumber, onion, lime juice, and cilantro in a bowl. Season to taste with salt and pepper.
Divide tofu among plates, top with salsa, and serve on salad (Note: Serves 2).