Tropical salsa and tofu steaks

So I got a text from a friend this evening regarding the tofu I used for this recipe... I was going to write up a wrap up of Day 3 of my meat free challenge, then realised this whole post was made up of... well... photos hahahaha. I am cracking up so much because I got this post ready weeks and weeks ago, but completely forgot to add the recipe in - yes, I am a silly billy! Anyway. Here goes...

For the tofu steaks
Rapeseed oil
Salt and pepper
250g organic firm tofu, divided into three (see below)

For the tropical salsa
1 clove garlic, finely chopped
1/2 red onion, chopped
1 small pineapple, cubed
1 medium green capsicum, diced
15g flat leaf parsley, chopped
8-10 golden baby plum tomatoes, halved
1 medium avocado, diced
Juice of 1/2 a lemon
1 tbsp apple cider vinegar
Small handful dried chilli flakes
Salt and pepper
Extra virgin olive oil

I promise, this is really simple to do. Prep all the veg (as above), and mix them all together in a large bowl. Toss well. Let the salad macerate as you get the tofu ready. Heat up the rapeseed oil in a griddle pan, and simply cook the tofu for 3-4 minutes each side so it crisps up the outside nicely. Plate up and gorge on this beautiful spring/summer dish!

Hungry for more,
The Academicook