Serves 8


  • 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


  1. 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. 
  2. 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.
  3. 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.) 
  4. Serve hot with mango-cucumber salsa.

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