Tofu with dukkah and mango

Tofu with dukkah and mango

Total: 1 hr 40 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / people: 222 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mango salsa

1 mango, diced
1 red chilli pepper, deseeded, finely chopped
1 tbsp coriander, finely chopped
1 ½ tbsp lime juice
1 pinch salt

Tofu marinade

1 tbsp lime juice
1 tbsp Fine Food Dukkah
1 tbsp soy sauce
1 tsp sesame oil
2 tofu, plain (approx. 200 g each)

Grill tofu

2 spring onions incl. green parts, halved lengthwise
1 tsp Fine Food Dukkah
1 tsp sesame seeds
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How it's done

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Mango salsa

Carefully mix the mango with all the other ingredients up to and including the salt, refrigerate.

Tofu marinade

In a bowl, combine the lime juice with all the other ingredients up to and including the sesame oil, mix well. Add the tofu, toss in the marinade, cover and marinate in the fridge for approx. 1 hr.

Grill tofu

Remove the tofu from the marinade and pat dry. Brush the spring onions with the remainder of the marinade.

Charcoal/gas/electric grill:

Grill the tofu over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. After 3/4 of the cooking time, add the spring onions and continue to grill, turning occasionally. Combine the dukkah spice mix and sesame seeds, serve with the tofu.

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