Fresh Peach and Tomato Salsa with Pan Seared Tofu

4.25 from 4 votes

Fresh Peach and Tomato Salsa with Pan Seared Tofu

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!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Main Course

Cuisine: Dairy Free, Mexican, Vegan Friendly, Vegan, Gluten Free, Vegetarian

Keyword: how to press tofu, peach, Salsa, tofu, tomato

Servings: servings

Calories: 163kcal

Author: Letty | @lettyskitchen

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 ¼ cups chopped tomatoes, about 1 medium tomato (heirlooms would be perfect)
1 ¼ 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:

Cut the tofu into 4 squares, about 1-inch thick.
Press out excess water using either a DIY setup or a tofu press:
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:

While the tofu is pressing, mix all the salsa ingredients in a bowl.

Back to the tofu:

After 5 to 10 minutes, pressed tofu will be thinner, much firmer, and easier to handle.
Cut the pressed tofu into 1-inch cubes—to yield 24 cubes. Season with salt and pepper.
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.
Turn off the heat and pour the salsa over the tofu, just to heat through. Serve immediately, in a bowl or on individual plates.

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