- 1 grapefruit
- 1 orange
- 1 blood orange
- 1 ripe but firm avocado—peeled, pitted and chopped
- 1/8 small red onion, finely chopped
- 1/2 large or 1 small jalapeño chile, seeded and minced
- Large handful fresh cilantro leaves, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lime
- 1 package organic non-GMO firm or extra-firm tofu
- Citrus juices collected from segmenting the citrus (from the salsa recipe above)
- Juice of 1 lime
- 1 tablespoon tamari
- 1 tablespoon mirin wine (available at Asian markets)
- Small squeeze of maple syrup or honey (optional)
- One 1-inch piece ginger, finely grated
How to make this recipe
Make the salsa
Segment your citrus over a bowl, collecting the juices. Set the bowl with the juices aside.
Chop the citrus segments into about 1/4-inch pieces. In a separate bowl, combine them with avocado, onion, jalapeno, cilantro, salt and pepper. Squeeze lime juice on top and mix gently.
Make the Tofu
Drain the tofu and wrap it in several layers of paper towels. Place on a plate, cover with another plate and place a weight on top (a jar filled with water works great). Leave to drain for about 20 minutes.
Add lime juice, tamari, mirin, honey and ginger to the bowl with citrus juice from the salsa and whisk to combine.
Unwrap tofu and slice into your preferred shape. Place into a dish that is big enough to hold all of the tofu and the marinade. Pour the marinade over, turning tofu pieces to make sure that they are evenly covered. Leave to marinate for 30 minutes or longer.
Grill the tofu for several minutes on each side until golden brown. You can also bake the tofu at 425° for about 20 minutes. Brush with marinade while grilling for an extra bright flavor. Serve with citrus salsa and wilted spinach or other greens and enjoy.