Grilled Tofu with Grapefruit and Avocado Salsa

Recipe by TishT
READY IN: 3hrs 20mins




  • 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.