Grilled Tofu Steaks with Roasted Cashew and Mango Salsa is an extremely flavorful high-protein dish. It’s just one of the delicious vegan recipes from the cookbook From the Kitchens of YamChops by Michael Abramson.
Have you heard of YamChops?
Founded by Michael Abramson, it’s North America’s first plant-based butcher shop and market, located in Toronto, Canada.
I haven’t been there, but after looking through the new cookbook From the Kitchens of YamChops, I really want to go!
And I’m excited that I get to share one of the recipes from the book with you.
It was a tough decision, but I chose the Grilled Indonesian-Style Tofu Steaks with Roasted Cashew and Mango Salsa.
In addition, one lucky reader will win a copy of the book!
To give you an idea of what From the Kitchens of YamChops is like, check out the chapter names:
Step Up to the Plate–Mouthwatering Meatless Meals
There’s an App for That–Selfie-Worthy Appetizers and Sides
Ace in the Bowl–Bold Bowls, Broths and Brews
It’s Crunch Time!–Remarkable Salads, Slaws and Dips
Pour ‘Em On Thick!–Sensational Sauces, Salsa and Chutneys
Chocolate–Simple and Simply Scrumptious Chocolate Endings
Don’t you just love those titles?
And lucky for me, they are all gluten-free as well as vegan.
Of course, there are some recipes in the book that contain vital wheat gluten, but there are enough that don’t to make this book worthwhile even if you’re gluten-free.
I’m really impressed by the number of recipes that are based on vegetables and/or legumes.
Grilled Tofu Steaks are ready to eat in about 30 minutes.
This recipe gets a double dose of Indonesian-inspired flavor from both the fragrant chili paste and the fruity salsa.
I really love the combination of spices used to coat the tofu.
Plus a little brown sugar and salt for balance.
And the Roasted Cashew and Mango Salsa is the perfect compliment to the Grilled Tofu Steaks.
In fact, I think this salsa would be delicious on lots of different dishes.
Or eaten on its own as a salad.
I love how quickly the salsa comes together in a matter of minutes.
And it’s bursting with flavor!
Grilled Tofu Steaks serve 6-8 people, but you can easily divide the recipe in half.
I used one block of tofu, and the pieces fit perfectly on my small grill pan.
And next time I want to try cooking the tofu on our outdoor grill.
I think this would be a great dish to bring to backyard barbecue parties.
You could pack the tofu that’s been coated with the chili paste in one container and the mango salsa in another.
What a fun change from the usual burgers and hot dogs!
And if you like this recipe, check out these other delicious tofu recipes:
Now let’s make Grilled Tofu Steaks!
Grilled Indonesian-Style Tofu Steaks with Roasted Cashew and Mango Salsa
For the Roasted Cashew and Mango Salsa:
- 2 mangoes (ripe, but firm) peeled and diced small
- 1 roasted red pepper diced small
- ½ cup chopped roasted cashews (unsalted)
- 1/3 cup thinly sliced green onions
- 3 Tablespoons chopped fresh basil
- 2 Tablespoons lime juice
- 1 Tablespoon chopped fresh mint
- 1 Tablespoon minced jalapeño
- Working from the short side of the tofu block, cut the tofu into ½-inch (13-mm) planks. Spread the planks on paper towel to drain while you prepare the paste.
- Heat the oil in a small pot over low heat for 5 minutes. When the oil is heated through, remove the pot from the burner and whisk in the ginger, coriander, turmeric and garlic powder.
- Mix the sambal oelek, brown sugar and salt together in a small bowl. Add the mixture to the pot and whisk together very well to form a paste.
- Heat up a grill pan or countertop griller to high.
- Coat the tofu planks with the paste. The best way to do this is to spread the paste over the tofu with your hands (wearing plastic gloves). Lay the tofu planks on the grill and grill them until they are nicely grill marked, approximately 30 to 45 seconds per side. Turn the planks 45 degrees to form an eye-catching diamond pattern with the grill marks.
- Combine all of the salsa ingredients in a bowl and mix together.
- Remove the planks to a serving platter and top with a heaping spoonful of roasted cashew and mango salsa.