Coconut-Lime Tofu with Grilled Zucchini and Fresh Herb Salsa

Drain tofu and pat dry. Cut into 1/2-inch thick slices. In a shallow dish, whisk together coconut milk, lime juice, lime zest, 1 tbsp olive oil, garlic, 0.5 tsp salt, and black pepper. Add tofu slices and marinate for 10 minutes.

While tofu marinates, slice zucchini lengthwise into 1/4-inch strips. Brush with 1 tbsp olive oil and season with 0.25 tsp salt and black pepper.

Heat a large grill pan or skillet over medium-high heat. Grill zucchini strips for 2-3 minutes per side until tender and grill-marked. Set aside.

Remove tofu from marinade (reserve excess marinade). Heat remaining 1 tbsp olive oil in a non-stick skillet over medium heat. Sear tofu for 3-4 minutes per side until golden.

Pour reserved marinade into skillet with tofu. Simmer for 2 minutes until slightly thickened, spooning sauce over tofu.

For the salsa, combine cilantro, mint, red onion, chili flakes, remaining 0.25 tsp salt, and a squeeze of lime juice in a small bowl.

Serve tofu over grilled zucchini, drizzled with coconut-lime sauce and topped with fresh herb salsa.