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Jerk Tofu with Mango Lime Salsa

The official tofu of summer

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This jerk tofu with mango-lime salsa is giving us tropical sunshine in a bowl, no matter when or where we cook it. The recipe calls for store-bought jerk seasoning, but you can also easily make your own blend and dial in the flavors and spice level to your taste.

Related Recipes to Try Next:
Jamaican Jerk Tempeh
Jamaican Vegetable Patties
Jamaican-Style Black Bean and Coconut Cornbread Bake


Jerk Tofu with Mango Lime Salsa

30 min


  • 4 limes, juiced, divided
  • 2 tbsp jerk seasoning such as Primal Palate Organic Spices Jerk Seasoning
  • 2 tbsp minced ginger
  • 2 cloves garlic, minced
  • 2 14-oz pkgs organic extra-firm tofu, each cut into 8 planks, pressed with paper towel to remove liquid
  • 2 mangos, peeled, pitted and diced
  • ¼ cup chopped fresh cilantro, loosely packed
  • Sea salt, to taste
  • 2 tbsp extra-virgin olive oil
  • ¼ cup slivered almonds
  • ¼ cup shredded unsweetened coconut, toasted


  1. In a large bowl, combine one-half of the lime juice with jerk seasoning, ginger and garlic. Add tofu; gently turn to coat. Set aside. (Tip: For more intense flavor, marinate in the fridge for 20 minutes or longer.)
  2. Prepare salsa: In a large bowl, toss together mango, cilantro and remaining one-half of lime juice. Season with salt, to taste. Set aside.
  3. In a large skillet on medium-high, heat oil. Working in batches, add tofu and cook for 4 to 5 minutes, flipping once, until golden brown. Serve tofu with mango salsa and top with almonds and coconut.


From Clean Eating

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 459
  • Carbohydrate Content 42 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 7 g
  • Protein Content 24 g
  • Saturated Fat Content 6 g
  • Sodium Content 495 mg
  • Sugar Content 27 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 8 g