Grilled Tofu With Mango Salsa

It's chillin' and grillin' time! Grilled tofu is a fresh summery meal! The citrus marinade combined with the mango salsa makes this grilled tofu recipe the perfect meal for a spring or summer night.

When the temperatures get warmer, I love to cook on the grill. Grilled tofu is one of my favorite recipes! This grilled tofu recipe is unique because of the fresh juice marinade and mango salsa served on top. 

Jump to:

• What Type of Tofu is Best for Grilling?
• How to Press Tofu
• Citrus Mojo Marinade Ingredients
• Citrus Mojo Marinade Ingredient Substitutions
• Cooking Options
• Serving Suggestions
• Recipe FAQs
• Tips
• More Vegan Chillin' and Grillin' Recipes
• 📖 Recipe
• 💬 Reviews

First and foremost, it is crucial to know how to prepare tofu to grill tofu perfectly.

When cooked the right way, tofu is a vegan delicacy! You can turn tofu into any main or side dish with a suitable marinade and cooking technique. Tofu is like a sponge. Not only does tofu absorb flavors, but it can also be cooked in various ways. Grilled tofu, for instance, is one of my favorite tofu recipes! 

What Type of Tofu is Best for Grilling?

The type of tofu you buy, for instance, is essential. Soft tofu is used for dressing, dips, and sauces.

On the other hand, extra-firm tofu is made for entrees and can be baked, air-fried, grilled, or sautéed. As a general rule, I always buy the firmest tofu I can find. 

Sprouted tofu is the firmest tofu, and it does not require pressing. This one is my favorite because I don’t have to press it. Instead, I use a paper towel to dry it off, and it’s ready.

For years I avoided eating tofu. Every time I made tofu, I moved it to the side of the plate because it was either fried or mushy. Most restaurants fry it, which doesn’t interest me, and those who bake and grill it seemed to have the same issues I did; soft tasteless tofu.

Then, I figured it out with the help of my EZ Tofu Press. I bought it on Amazon, and I made the same mistakes in the beginning. I didn’t follow the directions ( a problem I have, haha); I was in a hurry as I usually am, and I got the same results….tasteless tofu I didn’t like.

I have many friends who share the same frustration, and although I have posted tofu recipes with similar instructions, this post is all about the proper pressing and cooking, so you can enjoy tofu as much as I do.

How to Press Tofu

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally for about four turns. I usually put the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.

• Turn the knobs every two minutes equally until you have the result (the last picture).
• Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as possible, almost to touch the opposite side. 
• Although I have never tried this, I decided this time I would measure the amount of water I got from the bottom of the plate at the end.
• The amount was ¾ cup of fluid.
• Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.
• Next, cut tofu into 4 identical slabs.
• Or, skip pressing altogether and buy sprouted tofu which requires no pressing. 

Citrus Mojo Marinade Ingredients

• Making a great marinade, for example, is the secret to great grilled tofu.
• For this recipe, I made a fresh citrus mojo marinade.
• Of course, if you can squeeze fresh juice rather than using bottled juice, use fresh fruit. 
• Another suggestion is to allow the tofu to marinate overnight to absorb all the flavors from the marinade. 

• Fresh Squeezed Orange, Lime, and Lemon Juice: I used a juicer to remove the pulp.
• Garlic: Fresh minced garlic has the best flavor.
• Cumin: Cumin has a warm, earthy flavor.
• Fresno Chili Pepper: Red Fresnos have a hot, sweet flavor and is often pickled or blended into sauces.

Citrus Mojo Marinade Ingredient Substitutions

• Use bottled juices if fresh juices aren't available.
• Garlic flakes, also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
• Coriander is often used in place of cumin.
• Jalapenos substitute Fresno chili peppers or use dried red pepper flakes.

• Furthermore, I always rotate my tofu while it soaks in the marinade to ensure that it absorbs the flavors. 

Cooking Options

Even though I prefer grilled tofu, only some have a grill or the climate to grill outdoors. Therefore, other cooking options are available, so you don't miss out on this fabulous grilled tofu recipe. 

Grilling

• Preheat the grill to low.
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, place the tofu directly on the grill.
• Cook for about 8 minutes on each side.
• Remove from the grill and place back in the marinade until ready to use.  
• Then, cut it into strips or cubes, or leave it as tofu steaks.

Baking

• Follow the same pressing and marinating process. 
• Then, preheat the oven to 400 degrees.
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes.
• Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Air Frying

• Follow the same pressing and marinating process. 
• Set the air fryer temperature to 375 degrees.
• Cook for 10-15 minutes, shaking the basket several times through the cooking process.

Serving Suggestions

• Although I love grilled tofu, adding fresh mango salsa is a game-changer!
• Pineapple salsa is also a great option.
• The citrus garlic flavor of the mojo marinade pairs perfectly with fresh mango salsa. 
• I also served it with grilled asparagus. Yum!
• Another great accompaniment is pineapple coleslaw.

Recipe FAQs

Tips

• Marinating tofu for 30 minutes or longer (I prefer overnight) helps to absorb more flavor.
• Preheat the grill before adding the marinated tofu.
• I prefer using extra-firm or sprouted tofu.
• If you don't have a tofu press, use paper towels, a heavy pan, or a book.
• Be patient when pressing the tofu; slow and steady wins the race and keeps the tofu from cracking or breaking while pressing.
• Add mango salsa, chimichurri sauce, tomatillo salsa, or corn salsa for added flavor.

If you want a fabulous, fresh summer dinner, try this grilled tofu recipe. Don't forget the mango salsa recipe on top. I also served my grilled tofu with a side of grilled asparagus. 

More Vegan Chillin' and Grillin' Recipes

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