This Cilantro Lime Tofu is bright, a little sweet, and comes together in about 35 minutes. The mango salsa on top is doing a lot of the heavy lifting here, and I am not mad about it!
Why you’ll love this flavorful tofu dish!
I’ve been playing around with tofu for well over 10 years now and I’m amazed i still come up with inventive new methods of preparing it. In fact, I have a LONG list of tofu recipe ideas that I can’t wait to make my way through.
This recipe is a variation of my popular Garlic Butter Tofu. It’s similar but with a different marinade and that delicious mango salsa on top!
Why You’ll Love This:
Weeknight-friendly – marinate in the morning (or even overnight) and dinner’s basically done when you walk in the door.
Actually filling – a full block of tofu means real protein, not an afterthought side dish.
One pan, big flavor – the marinade doubles as a pan sauce, so you’re not making a separate sauce from scratch.
Make-ahead friendly – marinate the tofu and dice the salsa components early, then just assemble when you’re ready to eat.
Naturally sweet and tangy – no need to doctor it up, the mango and citrus do the work.
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
For the tofu:
Super firm tofu – skips the pressing step entirely, which is why I default to it for a weeknight. You can use extra-firm tofu as well.
Lime zest and juice – the zest is where most of the citrus punch lives, so don’t skip it.
Orange zest and juice – balances out the lime with a little sweetness.
Honey – swap for maple syrup to keep this fully vegan.
Soy sauce – adds savory depth; use tamari if you need this gluten-free.
Garlic – fresh is best here, but ½ teaspoon garlic powder works in a pinch.
Cilantro – divided between the marinade and the sauce for fresh flavor throughout.
Cumin – just a little for warmth in the background.
Salt and pepper – to taste.
For the mango salsa:
Ripe mango, diced – go for one that gives slightly when pressed; a rock-hard mango won’t be juicy enough here.
Red bell pepper – adds crunch and color; swap in a second jalapeño if you want more heat and less sweetness.
Red onion – finely dice it so it doesn’t overpower each bite.
Cilantro – fresh and bright, ties the salsa back to the tofu.
Jalapeño – remove the seeds and ribs for a milder salsa.
Lime juice – keeps everything bright and helps break down the onion’s sharpness.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Marinate the tofu. Whisk together the lime juice and zest, orange juice and zest, honey, soy sauce, garlic, cumin, and cilantro, then pour it over the tofu in a shallow dish. Let it sit for at least 30 minutes (overnight if you’re planning ahead) so all that citrus flavor really soaks in.
Mix up the mango salsa. While the tofu marinates, toss the diced mango, red bell pepper, red onion, and cilantro together with a little lime juice and salt. Set it aside so the flavors have time to meld.
Sear the tofu. Heat a skillet over medium-high, then cook the tofu for about 5 minutes per side until it’s deeply golden with those good charred edges. Don’t rush this part – the color is where the flavor is.
Reduce the marinade into a sauce. Pour the leftover marinade into the same skillet and let it simmer until it thickens slightly into a glossy sauce, about 3-4 minutes. Spoon it right over the tofu before topping with the mango salsa.
Recipe Tips
Don’t skip the sear. Five minutes a side sounds like a lot for tofu, but that’s what gets you the deep golden color and crispy edges.
Reduce the sauce with the heat at a real simmer, not a boil, or it can reduce too fast and get syrupy before it thickens properly.
Marinate as long as you can. Even 30 minutes works, but overnight gets you way more flavor throughout the tofu, not just on the surface.
Let the salsa sit for 10 minutes before serving so the flavors have a minute to come together.
Frequently Asked Questions
If you’re using extra firm, yes – press it for at least 15 minutes to get rid of excess water so the marinade actually absorbs. Super firm tofu skips this step since it’s already dense and low-moisture.
Yes! Swap the honey for maple syrup and you’re good to go – everything else here is already plant-based.
The tofu can marinate up to overnight, which is honestly the move if you’re planning ahead. The salsa is best made close to serving, but you can dice everything a few hours early and combine right before you eat.
Fresh is best for texture here, but if that’s what you’ve got, thaw it fully and drain off any excess liquid first so the salsa doesn’t get watery.
Cilantro Lime Tofu with Mango Salsa
Ingredients
For the salsa:
1 ripe mango diced½ red bell pepper finely diced⅓ cup red onion finely diced3 tablespoons cilantro chopped and lightly packed1 jalapeno finely diced¼ teaspoon saltJuice of 1 lime
For the cilantro lime tofu
14-16 ounce block of extra firm or super firm tofu*Zest of 2 limes3 tablespoons fresh lime juiceZest of 1 orange¼ cup fresh orange juice3 tablespoons olive oil divided1 tablespoon honey1 tablespoon soy sauce½ teaspoon ground cumin1 teaspoon garlic minced3 tablespoons cilantro chopped, divided½ teaspoon saltPepper to taste
Instructions
Notes
To thicken the sauce – as desired, you can make a cornstarch slurry to thicken the sauce. Whisk together 1 tablespoon of the warm sauce with 1/2 teaspoon of cornstarch. Once the sauce is bubbling around the edges of the skillet, add in the slurry and cook until thickened.
Nutrition
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