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Fresh Peach and Tomato Salsa with Pan Seared Tofu

OK, who’s with me on this? I’m kicking and screaming—it’s still summer! For autumn’s sake, please, no pumpkin. Not yet. Right now, with produce bins brimming with the best of the season, let’s take advantage and turn those juicy sweet tomatoes and peaches into peach and tomato salsa with pan seared tofu.

Peach and Tomato Salsa Pan Seared Tofu-Letty's Kitchen

Lime and honey with fresh peaches and tomatoes, spiced with jalapeño chile, red onion, and cilantro—it’s the best! Sauté flavor-neutral tofu until it’s golden crunchy on the outside, tender chewy on the inside, and then off the flame, while the pan is still hot, pour the peach and tomato salsa all over. The tofu absorbs the flavorful salsa juices for a most delectable vegetarian feast.

Peach and Tomato Salsa for Peach and Tomato Salsa with Pan Seared Tofu

I know, some folks kick and scream if they even hear the word tofu. If that’s the case, never mind the tofu—this peach and tomato salsa is perfect for tortilla chip and melty quesadilla dipping!

Pressing tofu for Peach and Tomato Salsa Pan Seared Tofu

In this recipe, you’ll learn how to press tofu for best texture and, dare I say, it will be like vegetarian “chicken.” When done right, pressed and pan-fried crispy, protein-rich soybean tofu is downright pleasing. Pair with spicy juicy peach and tomato salsa for tofu heaven!


Peach and Tomato Salsa with Pan Seared Tofu

Peach and Tomato Salsa with Pan Seared Tofu notes:

  • To DIY press tofu, use tea towels, the ones without terrycloth nubs. Alternatively, soak up the excess tofu water using ample paper towels. You can also use a tofu press, like this or this. Handy if you cook tofu frequently.
  • Aleppo pepper, with its fruity moderate picante, grows in regions around Aleppo, Syria. If you don’t have Aleppo pepper, substitute a smaller pinch of red pepper flakes and a few grinds of black pepper.
  • Soy free: Use chickpea tofu. Vegan: Use agave syrup or maple syrup instead of honey.
  • Our neighbor gifted us halibut he’d caught in Alaska and says pan-seared fish is incredible with this peach and tomato salsa. I bet it’s delicious over chicken too.
  • You might also like grilled spicy orange-glazed tofu with fennel and red onions.

#Eat Seasonal:

  • Fresh peach and veggie salsa with pan seared tofu is part of September’s seasonal recipe roundup organized by our friend Becky, from The Vintage Mixer blog. Link to Becky’s first post this month, for a unique and diverse recipe collection featuring summer’s vegetable and fruit bounty.
  • By way of the links below, we hope you’l find more recipes to encourage you to get in the kitchen and cook something delicious—and seasonal.

Eat Seasonal collage for

Small Batch Cherry Tomato Jam by Flavor the Moments

Grilled Eggplant with Goat Cheese Polenta and Basil Pesto by Floating Kitchen

Hazelnut Zucchini Bread by Vintage Mixer

Balsamic Sausage Tortellini Bake by JoyFoodSunshine

Baked Enchilada Style Veggie Burritos by She Likes Food

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4 from 2 votes
Peach and Tomato Salsa with Pan Seared Tofu
Peach and Tomato Salsa with Pan Seared Tofu
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Fresh peaches and tomatoes, juicy with lime, honey, jalapeño chile, red onion, and cilantro--this salsa brightens everything you pair with it! Perfect with tortilla chips, quesadillas, and tacos, and as here, with golden, crunchy on the outside, tender chewy on the inside, tofu!
Course: Appetizer, Main Course
Cuisine: Dairy Free, Mexican, Vegan Friendly, Vegetarian
Servings: 4 servings
Author: Letty | Letty's Kitchen
For the tofu:
  • 1 14-ounce package organic firm or extra-firm tofu
  • 2 tablespoons coconut oil or avocado oil
For the salsa:
  • 1 1/4 cups chopped tomatoes, about 1 medium tomato (heirlooms would be perfect)
  • 1 cup diced peaches, about one large peach, the fuzz on its skin rubbed off under water
  • ¼ cup chopped red onion
  • 2 tablespoon chopped cilantro
  • 1 jalapeño chile or serrano chile, seeds and veins removed, minced
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoons honey or agave syrup
  • ¼ teaspoon sea salt
  • Sprinkle of Aleppo pepper, optional (see note)
  1. Cut the tofu into 4 rectangles, about 1-inch thick.
  2. Press out excess water using either a DIY setup or a tofu press:
  3. For DIY tofu pressing: Place the rectangles in a towel-lined large pan or cutting board. Wrap the towel back over the tofu, or if your towel is small, drape the tofu with another clean towel. Place a smaller pan or cutting board over the covered tofu. Place something heavy on top, like canned food or books. (see note)
  1. While the tofu is pressing, mix all the salsa ingredients in a bowl.
Back to the tofu:
  1. After 15 to 20 minutes, pressed tofu will be thinner, much firmer, and easier to handle.
  2. Cut the pressed tofu into 1-inch cubes—to yield 24 cubes. Season with salt and pepper.
  3. Heat the coconut oil in a large skillet over medium high flame. Arrange the tofu cubes in a single layer in the pan, and cook until one side of the cubes have golden crisp edges, about 10 minutes. Turn the cubes over and cook until the tofu has caramelized crunch on the second side. 

  4. Turn off the heat and pour the salsa over the tofu, just to heat through. Serve immediately, in a bowl or on individual plates.

Recipe Notes
  • I weight my tofu with a blender. Instead or pressing out the water DYI with towels and weight, you can use a tofu press, like this or this. Handy if you cook tofu frequently.
  • The tofu can be pressed for more than 30 minutes. After 30 minutes or so, you'll want to refrigerate the tofu, pressing assembly and all.
  • If you don’t have Aleppo pepper, substitute a smaller pinch of red pepper flakes and a few grinds of black pepper.


  • YES YES YES! Summer is NOT over and I’m glad you’re hanging on there with me! This looks like a delicious dinner and I still have so many peaches, so this is perfect! Cheers! Reply · 5 September, 2017

    • Thanks Liz. Even if the peaches and tomatoes are still happening after Sept 22, I’ll willingly create recipes with squash! Reply · 5 September, 2017

  • I’ve never been a fan of tofu — I’ve really tried! I’d happily eat this salsa with chips or as a topping. I’m in love with these sweet and spicy flavors! Reply · 5 September, 2017

    • Thank you Marcie. Or with chicken or pan seared fish! Reply · 5 September, 2017

  • Love the tips on pressing the tofu! And this sounds too good Letty. I could eat meals like this endlessly. Similarly, tonight we had a panzanella with peaches tomatoes and burrata. I could have eaten the whole bowl but alas I have a family to feed 🙂 Reply · 5 September, 2017

    • So glad you are a sister tofu lover! Reply · 6 September, 2017

  • This is the perfect end of summer meal! I’m a huge tofu lover and feel like people who don’t like it just haven’t had it prepared correctly 🙂 This sounds delicious! Reply · 5 September, 2017

    • Tofu lovers are the best! 😉 Reply · 6 September, 2017

  • […] Peach and Tomato Salsa with Pan Seared Tofu by Letty’s Kitchen […] Reply · 22 September, 2017

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