Grilled Tofu with Avocado and Citrus Salsa |

Tofu is also a source of protein with a well-balanced amino acid profile while avocados are a great source of potassium.

This recipe serves 4.


  • 1 tsp olive oil
  • 8 pieces marinated tofu*
  • 1 bag of baby spinach
  • 1/2 avocado (diced)

For citrus salsa:

  • 1 red grapefruit (peeled & sectioned)
  • 2 oranges (peeled & sectioned)
  • 1/2 cup minced red bell pepper
  • 4 tbsps minced red onion
  • 2 tbsps minced fresh cilantro
  • 1/8 tsp salt

For marinated tofu:

  • 2 packets of firm tofu
  • 3/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/2 cup grapefruit juice
  • 1/2 cup orange juice
  • 1 tbsp olive oil


  1. Halve the grapefruit and orange segments, then put them in a bowl.
  2. Add the bell pepper, red onion, and cilantro. Season with salt.
  3. Mix well, cover, and refrigerate.
  4. Slice tofu blocks horizontally then cut diagonally into 2 triangles each, and drain with paper towels.
  5. Arrange tofu in 1 layer in the serving dish, and season with cayenne pepper and salt.
  6. Mix the juices and olive oil in a bowl, then pour over the tofu.
  7. Cover with plastic and marinate for a few hours in the fridge, turning once.
  8. Heat olive oil in a non-stick frying pan over high heat.
  9. Add in the marinated tofu and its marinade, and cook for a few minutes for each side. Set aside.
  10. Add in the baby spinach and stir-fry for 1-2 minutes until just wilts.
  11. Arrange the cooked spinach on a serving platter, then top with fried tofu and diced avocado.
  12. Spoon the citrus salsa around the tofu and serve.