Melissa's Chefs
Grilled Tofu with Quinoa and Mango-Avocado Salsa
Grilled Tofu with Quinoa and Mango-Avocado Salsa
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Plant-Based/Californian
Servings
4 servings
Prep Time
25 minutes
Cook Time
10 minutes
Ingredients
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1 package Melissa’s Organic Extra Firm Tofu, pressed and cut into 8 slices
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2 tablespoons low-sodium soy sauce
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1 tablespoon avocado oil
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1 teaspoon lime juice
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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2 cups cooked Melissa’s Cooked Quinoa
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2 tablespoons finely chopped parsley
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1 tablespoon fresh lemon juice
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1 tablespoon olive oil
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Salt and pepper to taste
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1 ripe mango, diced
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1 ripe avocado, diced
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1/4 cup diced red onion
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1 jalapeño, minced (optional, for heat)
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Juice of 1 lime
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2 tablespoons chopped fresh cilantro
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Salt to taste
For the tofu
For the Quinoa
For the Mango-Avocado Salsa
Directions
Marinate the tofu: In a shallow dish, whisk together soy sauce, avocado oil, lime juice, garlic powder and smoked paprika. Add tofu slices and marinate for 15–20 minutes, flipping once to coat evenly.
Prepare quinoa salad: In a mixing bowl, combine cooked quinoa, parsley, lemon juice, olive oil, salt and pepper. Toss to coat and set aside.
Make the salsa: Gently mix mango, avocado, red onion, jalapeño, lime juice and cilantro in a bowl. Season with salt.
Grill the tofu: Preheat a grill or grill pan over medium-high heat. Grill tofu 3–4 minutes per side or until well-marked and heated through.
Assemble the plate: Spoon quinoa onto a plate, top with grilled tofu, and finish with a generous scoop of mango-avocado salsa.
Filed in:
Avocados,
Cilantro,
Cooked Quinoa,
Entrees,
Grilled Tofu with Quinoa and Mango-Avocado Salsa,
Jalapeno,
Lemon Juice,
Mangos,
Memorial Day,
Organic Extra Firm Tofu,
Organic Tofu,
Parsley,
Red Onions,
Tofu
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