1habaneroseeds removed and minced (use chili pepper of choice or omit if desired)
1limezest and juice
1block extra firm tofudrained, and pressed (wrap in clean towel and place under something heavy for at least 30 minutes)
10ozbroccoli and carrot slaw mix
1large tomatodiced (I used heirloom)
First, prepare the salsa. Combine ingredients in a bowl, mix, and store in the fridge until ready to serve.
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.
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.
Next, prepare the salad. Add slaw to a plate and top with tomato, avocado, and tofu. Spoon peach mango salsa on top and enjoy!
This recipe originally appeared on GratefulGrazer.com.