Grilled Tofu with Grapefruit and Avocado Salsa
photo by magpie diner
- Ready In:
- 3hrs 20mins
- 2 packages firm tofu
- 2 texas star red grapefruits
- 3 navel oranges
- 4 teaspoons olive oil
- 3⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt, divided
- 1⁄2 red bell pepper, seeded and minced (about 1/2 cup)
- 1⁄4 red onion, minced (about 1/4 cup)
- 2 tablespoons fresh cilantro, minced and packed
- 1 bag florentine Baby Spinach, washed and dried when ready to cook
- 1⁄2 avocado, ripe but firm,diced just before cooking
- Drain the tofu packages and remove the tofu.
- Slice the blocks horizontally so they are half their original height.
- Cut the rectangles diagonally into 2 triangles each.
- Set them on paper towels to drain while you prepare the marinade.
- Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
- Stir in 1 Tbs of olive oil.
- Dob the tops of the tofu with more paper towels.
- Arrange the tofu in a single layer in a large dish.
- Season with the cayenne pepper and 1/8 tsp salt.
- Mix the marinade well and pour it over the tofu.
- Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
- Make the salsa now if you have time.
- Peel the remaining grapefruit and oranges.
- Use a paring knife to remove the outer membrane.
- Work over a bowl to catch the juices, and cut between the membranes to release the segments.
- Repeat with the oranges.
- Halve each fruit segment.
- Add the diced bell pepper, red onion, and cilantro.
- Season with remaining 1/8 tsp of salt.
- Cover and refrigerate.
- When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
- Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
- Remove the tofu and add the spinach to the pan.
- Stir it around briefly so it just wilts, about 1-2 minutes.
- Arrange spinach in the center of 4 plates.
- Lay 2 triangles of tofu on top.
- Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.
Questions & Replies
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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!
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!
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