- 1 pound extra-firm tofu, drained/pressed and sliced into 8 “steaks”
- 1 small sweet onion, roughly chopped
- 3 cloves garlic
- 2 tablespoons fresh ginger, grated
- 2 limes, juiced
- 2 tablespoons olive oil, plus more for cooking
- 2 tablespoons soy sauce
- 3 tablespoons maple syrup or honey
- 1 tablespoon dried thyme
- 2 teaspoons allspice
- 1/2 teaspoon nutmeg (*optional)
- 1-2 jalapeno peppers, seeded and chopped
- Lay the tofu steaks between two layers of paper towels, pressing down with your hands or a heavy object (like a pot or pan) to get out as much water as possible.
- Meanwhile, combine the rest of the ingredients in a hand-chopper, food processor, blender, or immersion blender until roughly smooth. Place the tofu slices on a platter or in a large container and pour the marinade all over, taking care to turn the tofu steaks a few times to absorb the marinade. Let sit for 15-20 minutes while you prepare the mango salsa.
- Heat a little olive oil in a large, deep skillet over medium heat. Add the tofu steaks two or three at a time (depending on how big your skillet is) and cook until golden-brown on one side, about 3-4 minutes. Flip, add a little more oil if necessary, and cook for another 2-3 minutes. Repeat with remaining tofu steaks. (You can also roast the tofu in the oven at 400 degrees until golden-brown, about 15 minutes.)
- Serve hot with mango-cucumber salsa.