Mexican Tofu with Mango Salsa
This recipe takes longer and is more complicated than most, but we like the combination of flavors, colors and textures. You can grill or bake the tofu after it marinates. I like the black and white protein and grain combinations, but you can simplify the recipe by making the tofu with any whole grain of your choice. You can also omit the black rice and serve in whole grain tortillas.
- 14 ounces firm tofu, drained
- 1/2 cup orange juice, with zest if juicing a fresh orange
- 1/2 cup lime juice, with zest if juicing fresh limes
- 1/2 bunch cilantro
- 1 clove garlic
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 2/3 cup uncooked black rice or 8 whole grain tortillas
- 2/3 cup uncooked quinoa
- 1 15-ounce can black beans, salt-free if possible, rinsed and drained
- sriracha or hot sauce, to taste
Ingredients for Salsa:
- 3 ripe mangoes
- 2 medium tomatoes, chopped
- 1/4 red onion, chopped
- 1 bunch red radishes, chopped
- 1 jalapeno, seeds removed and minced
- 1/2 bunch chopped cilantro
- 1 clove garlic, minced
- 1 teaspoon sriracha or hot sauce
- Press the tofu. Just place the tofu on a plate, top with another plate, and place a weight – or even a can of tomatoes – on top for about 15 minutes. Pour off the liquid. If you will bake the tofu, cut into 8 pieces, and then cut each of these rectangles again to make 16 strips. If you will grill the tofu, slice into 4 pieces. Place in a glass or plastic dish.
- Puree orange juice and zest, lime juice and zest, 1/2 bunch cilantro, 1 clove garlic, cumin and cayenne pepper in a blender. Add half the marinade to the tofu, and reserve the rest for dressing the salsa. Gently stir the tofu and set aside to marinate for an hour or refrigerate for as long as overnight.
- Rinse the rice and place in a saucepan with 1 1/4 cups water. Bring to a boil, reduce heat to a simmer, cover tightly, and cook for 35-40 minutes, or until rice is tender.
- If you are going to bake the tofu, preheat the oven to 350 degrees. Drain all but a couple of tablespoons of the marinade from the tofu. Place the tofu on a rimmed cookie sheet lined with parchment paper or a silicone mat. Baste with the remaining marinade and bake for about 30 minutes, turning the tofu after 15 minutes.
- Rinse the quinoa and place in another saucepan with 1 1/3 cups water. Bring to a boil, reduce heat to a simmer, cover tightly, and cook for 15 minutes, or until quinoa is tender.
- Cut the mango in cubes. Watch the YouTube video How to Cut a Mango if you would like some tips.
- Mix together all salsa ingredients. Stir in the half-portion of marinade that you reserved.
- If you are going to grill the tofu, heat a grill to medium hot. Spray lightly with an oil spray and cook the tofu for about 3 minutes, or until brown. Flip the tofu over and grill for about 3 minutes more.
- To serve, place 1/2 cup of black rice on each plate. Layer with 1/2 cup of quinoa, 1/3 cup of black beans, and some salsa. Place 4 strips of tofu on top, and spoon a bit more salsa over the tofu. Serve with sriracha or hot sauce. Alternatively, heat tortillas and place 1/4 cup of quinoa, 1/6 cup black beans and salsa in each. Top with 2 strips of tofu, roll up, and serve with sriracha or hot sauce.
- Refrigerate leftovers.
Nutrition information per serving with black rice: 566 calories, 10 grams fat, 1 gram saturated fat, 318 mg sodium, 102 grams carbohydrates, 14 grams fiber, 22 grams protein, 32 grams sugars, 65% Vitamin A, 237% Vitamin C, 31% calcium, 37% iron. Nutrition information per serving with tortillas: 786 calories, 16 grams fat, 2 grams saturated fat, 598 mg sodium, 133 grams carbohydrates, 23 grams fiber, 32 grams protein, 32 grams sugars, 65% Vitamin A, 237% Vitamin C, 39% calcium, 54% iron.