Grilled Tofu Taco Salad with Peach Mango Salsa

I’m not sure why I was so afraid of working the grill solo…I mean, to think of all the grilled tofu I’ve been missing out on…

Perhaps I was holding on to my “I don’t know how to work the barbecue” excuse for the same reasons that my husband continues to claim that he “doesn’t know how to make coffee.”

It’s just kind of nice to have someone else take care of certain things.

(Words of marriage wisdom?)

But my sly plan was all over once I came across my friend Rachael’s Fish Taco Salad.  Spicy, sweet, and super colorful – I was in love from the very start.

As I am with most of fellow RD Rachael’s recipes over at Avocado a Day Nutrition.  (Love her focus on intuitive eating and nourishment without deprivation too.  And Rachael’s Wellness Wednesday series is my favorite!)

So, it’s safe to say I had an immediate plan in place once I discovered that this month’s The Recipe Redux theme is to “Celebrate a Reduxer” by recreating one of their recipes.

I didn’t have any mahi, which is what Rachael uses in her salad, but I was also thinking about how great her recipe would be with tofu from the very start.

And I always have a stash of tofu on hand.

In her recipe, I love that Rachael gives a few protein seasoning ideas but leaves the details up to you.  One of her suggestions was barbecue.  Smoky tofu with sweet and spicy fruit salsa…I was already salivating.

And that’s when it happened…

…The realization that my tofu was going to need some nicely charred grill marks.

It just wouldn’t be the same without them.

I was home alone at the time and so came to the understanding that if I wanted to bring this dream to fruition, I was going to have to woman up and figure out this whole barbecuing thing all by myself.

(After a quick text to Dan, that is,  just to make sure I knew how to not blow myself up while turning the grill on.)

Well, I did it guys.  And it wasn’t even that tough either.

So totally worth it for those grill marks, right?

(The empowerment I felt while cooking over an open flame was just another added bonus. #girlpower)

I don’t know, Dan may have lost one of his last regular cooking duties, which I have gradually taken away from him over the past 8 years.

Fortunately for him, I still “don’t know how” to make popcorn, so there’s that. 😉

I also made a few small changes to Rachael’s fruit salsa recipe (just because I can’t possibly follow any recipe as written):

I’m just beginning to see fresh peaches around – and I can’t wait any longer – so I tossed one in with the mango.

I love the combination of mango with habanero, so I also used a habanero instead of jalapeño here for an extra kick.  (Feel free to stick with jalapeño or omit if you prefer less spice.)

Finally, I tossed in some fresh cilantro too – its just kind of a must for any recipe containing the word “taco” in my book.

Serving notes:

This dish can be prepared ahead of time – just reheat the tofu on the grill or inside on a grill pan or skillet and serve.  (You can also just eat the tofu cold if preferred.)

Of course, feel free to use fish if you have some on hand.  Tempeh or seitan should also work well.

Wrap it up in a tortilla if you’d like!  This recipe could easily be made into tacos – just cut the tofu into smaller pieces, grab some tortillas, and load ’em up.  (Could be a great way to use up any leftovers!)

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Grilled Tofu Taco Salad with Peach Mango Salsa

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

A vegan salad modeled after fish tacos, this dish combines spice-rubbed tofu, fresh vegetables, and fresh fruit salsa to create an entree salad that's perfect for a summertime lunch or dinner.

Course: entree

Cuisine: Barbecue, gluten-free, grain-free, summer, vegan

Servings: 2 -3

Author: Stephanie McKercher, RDN

Ingredients

• Peach Mango Salsa:
• 1 cup mango diced
• 1 peach diced
• 1/4 cup red onion diced
• 1 red bell pepper diced (about 1 cup)
• 1 habanero seeds removed and minced (use chili pepper of choice or omit if desired)
• 1 lime zest and juice
• 1/4 cup fresh cilantro chopped
• Tofu:
• 1 block extra firm tofu drained, and pressed (wrap in clean towel and place under something heavy for at least 30 minutes)
• 2 tbsp coconut oil melted
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• Salad:
• 10 oz broccoli and carrot slaw mix
• 1 large tomato diced (I used heirloom)
• 1 avocado sliced

Instructions

1. First, prepare the salsa. Combine ingredients in a bowl, mix, and store in the fridge until ready to serve.
2. Start heating up the grill and prepare the tofu. Cut block of tofu along thin edge into three rectangular pieces. Brush with coconut oil. Mix together spices in a small bowl and then rub the mix on each side of the tofu pieces.
3. Once the grill is hot (I cooked over medium heat), add the tofu and grill about 2-3 minutes each side. Remove tofu from grill, cut each piece in half (to make 6 total pieces) and set aside.
4. Next, prepare the salad. Add slaw to a plate and top with tomato, avocado, and tofu. Spoon peach mango salsa on top and enjoy!

[Tweet “Try this Grilled Tofu Taco Salad for a colorful summer meal!”]

How often do you grill out in your home?  What are your favorite meals to bbq during the summer?  How about your favorite spice blends to compliment grilled flavors?