Pan-Roasted Chili-Lime Vegan Fish with Black Bean Mango Salsa
Enjoy a vibrant, zesty vegan take on pan-roasted fish with marinated tofu fillets cooked stovetop, topped with a refreshing black bean mango salsa. This quick, protein-packed meal bursts with flavor and comes together in under 20 minutes.
- 16 oz extra-firm tofu (pressed and sliced into 4 fillets)
- 3 tbsp lime juice
- 1 tsp lime zest
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 0.5 tsp salt
- 1 cup black beans (drained and rinsed)
- 1 cup ripe mango (diced)
- 0.5 cup red bell pepper (diced)
- 0.25 cup red onion (finely diced)
- 2 tbsp cilantro (chopped)
- 1 tbsp jalapeño (seeded and minced)
- 0.25 tsp black pepper
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Instructions
In a bowl, whisk together lime juice, lime zest, chili powder, smoked paprika, garlic powder, and 1 tablespoon olive oil. Add tofu fillets and gently coat. Let marinate for 5 minutes.
⏱️ 5 minutesWhile the tofu marinates, combine black beans, mango, red bell pepper, red onion, cilantro, jalapeño, remaining lime juice, and a pinch of salt and pepper in a bowl to make salsa. Toss and set aside.
⏱️ 3 minutesHeat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu fillets and cook for 3-4 minutes per side until golden and lightly crisp.
⏱️ 7 minutes 🌡️ Medium-highServe the pan-roasted tofu fillets hot, topped generously with black bean mango salsa.
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Nutrition Information
Per serving. Values are approximate and may vary.
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