By Tish on July 01, 2003
Photo by magpie diner
Photo by magpie diner
"Got this low fat, tasty main vegetarian recipe from a grocery store in Los Angeles. Presentation is beautiful, and it tastes as good as it looks. Try to marinate the tofu for as long as you can. Prep time includes minimal marinade time."
Serving Size: 1 (351 g)
Servings Per Recipe: 4
"We really enjoyed this! I scaled down the recipe to one package of tofu, and used 1 grapefruit and 2 oranges. We grilled the tofu, and I forgot all about serving it over a bed of spinach. Just the tofu and the salsa together is great, although I'm sure the spinach would be a wonderful addition. Definitely try to marinate this overnight, the marinade is pretty subtle and can use as much time with the tofu as possible. Just before serving I added the chopped avocado to the salsa and really loved that part of the dish! Thanks Tish!"
"Used only 1 package of tofu (only 2 of us) and used 1 each of the grapefruit & orange. Left all other measurements the same. Grilled the tofu outside, and discarded the extra marinade. The taste is 4 stars- really nice citrus with a kick from the cayenne. The presentation is 5 stars- gorgeous!"
"This is wonderful! I love grapefruit, tofu, cilantro and the other ingredients, but I had never dreamed of combining them. It was delicious and looked so colorful. I marinaded it overnight as suggested. I added more cilantro because I love it. I also added cayenne pepper to the salsa because I like spice. The prep time was long, but it was worth it. Thank-you for sharing such a great recipe!"
"Nice! The salsa alone was a 5 star recipe. I also liked the cayenne in the tofu that accompanied the salsa as it complemented it well. Spinach gave it color and vitamin A. Note the following: You'll need a large pan to grill all pieces at the same time, otherwise doing it in batches means you'll have to keep the tofu warm. Juice from 1 orange, for me anyway, was less than 1/4 cup but grapefruit juice more than made up the difference to make 1 cup marinade. Removing the inner membrane from the oranges in particular was a pain, so I mostly left them intact. Salsa though was absolutely fantastic so it was more than worth the effort. Finally, I marinated overnight and if you like cilantro, I recommend adding more. Overall I highly recommend this recipe, I think you'll love how it tastes. Thanks Tish!"