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Fresh Peach and Tomato Salsa

Lime and honey with fresh peaches and tomatoes, spiced with jalapeño chile, red onion, and cilantro–sweet, sour, and spicy—it’s the best! OK, who’s with me on this? You guys, it’s still summer! For autumn’s sake, please, no pumpkin. Not yet. Right now peaches and tomatoes shine their seasonal best–let’s take advantage and make peach and tomato salsa!

Peach and Tomato Salsa with Pan Seared Tofu on blue plates | Letty's Kitchen

In this recipe, in addition to putting together a mouthwatering salsa, you’ll learn how to press tofu and sauté it for best texture. When done right, protein-rich soybean tofu is downright pleasing.

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Fresh Peach and Tomato Salsa in glass bowl

For a flavorful vegan feast, sauté cubes of firm tofu until they’re golden crunchy, then pour your juicy peach and tomato salsa right into the hot pan. So easy.

Maybe you kick and scream when you hear the word tofu. If so, never mind the tofu. This spicy peach and tomato salsa makes an amazing dip for your favorite chips. Try it with melty quesadillas–now that’s a winning combo!

Pressing tofu for Peach and Tomato Salsa Pan Seared Tofu

How to press tofu and how to pan-sear tofu:

  • Use the tofu that comes packed in water—the one with a perishable date–do not use aseptic packed tofu.
  • You’ll want a big absorbent tea towel, one without terrycloth nubs. Alternatively, you can soak up the excess tofu water using ample paper towels. It’s surprising how much water you press out.  If you cook tofu often, a tofu press like this or this comes in handy.
  • Cut the tofu crosswise 4 (1/2-inch) squares. To press out the excess water, place the tofu squares in a large shallow dish on top of a clean tea towel. Fold the towel over the tofu. Place a second dish on top, one that fits inside the first, and put something heavy in the dish–I use my blender. In 5 to 10 minutes the tea towels absorb a lot of excess water, and the tofu pieces will be easy to pick up. Cut the squares into cubes, more or less ½ to ¾-inch square. 
  • Heat the coconut or avocado oil in a large nonstick skillet over medium heat. Toss in the tofu cubes, making sure each cube is touching the oil/pan. Let the tofu cook, resisting the urge to move it, 5 to 8 minutes until golden on that side. Turn and cook another side.

Fresh Peach and Tomato Salsa served with Pan Seared Tofu

Peach and Tomato Salsa recipe notes:

  • Soy free: Use chickpea tofu.
  • Vegan: Substitute agave syrup or maple syrup for the honey.

More ideas:

  • You might also like grilled spicy orange-glazed tofu with fennel and red onions.
  • For a more substantial vegan meal, pair your salsa and golden tofu with quinoa brown rice, like in this (also easy) recipe for leafy Chinese tofu.
  • If you eat fish, peach and tomato salsa is wonderful with grilled or baked halibut. I bet it’s delicious with chicken as well.

#Eat Seasonal:

  • Fresh peach and tomato salsa 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.
  • Link to the recipes below for more ideas to encourage you into the kitchen to cook something seasonal and delicious!

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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4.25 from 4 votes
Peach and Tomato Salsa with Pan Seared Tofu
Fresh 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 with golden pan-seared tofu!

Course: Appetizer, Main Course
Cuisine: Dairy Free, Mexican, Vegan Friendly, Vegan, Gluten Free, Vegetarian
Keyword: how to press tofu, peach, Salsa, tofu, tomato
Servings: 4 servings
Calories: 163 kcal
Ingredients
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 1/4 cups diced peaches, about 2 small peaches, the fuzz on their 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 fine sea salt
  • red pepper flakes optional (see note)
Instructions
Tofu:
  1. Cut the tofu into 4 squares, 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 squares 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. (I weight it with my blender base!)

Salsa:
  1. While the tofu is pressing, mix all the salsa ingredients in a bowl.
Back to the tofu:
  1. After 5 to 10 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
  • Instead of pressing out the water DYI with towels and weight, you can use a tofu press. Handy if you cook tofu frequently.
  • The tofu can be pressed for more than 10 minutes. I like to leave some "water" in the tofu for a more tender inside of the golden tofu. 
  • This makes more salsa than you will need for the tofu sauté. Use what's left as a dip for chips or as salsa for veggie tacos.

*** Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Fresh Peach and Tomato Salsa with Pan Seared Tofu
Amount Per Serving
Calories 163 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 316mg14%
Potassium 381mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 11g12%
Protein 8g16%
Vitamin A 227IU5%
Vitamin C 10mg12%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

8 comments

  • 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

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