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A beautifully plated vegan dish featuring marinated grilled tofu served on creamy edamame hummus, topped with roasted red cabbage, fresh mango salsa, and garnished with a crispy tuile and herbs on a white plate.

🌱 Marinated Grilled Tofu with Roasted Red Cabbage, Edamame Hummus & Mango Salsa

This Marinated Grilled Tofu is a feast for the senses — spicy, citrusy, and smoky all at once. The tofu is soaked in a gochujang-orange marinade, paired with tender roasted red cabbage, smooth edamame hummus, and a tropical mango salsa. Every bite balances heat, tang, and sweetness — perfect for a nutritious vegan main course.se.---
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 People
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

🧂 Ingredients
Marinated Tofu
  • 100 g firm tofu cut into rectangles, 11–12 cm x 6 cm x 1.5 cm
  • 16 g gochujang Korean red chili paste
  • 40 g freshly squeezed orange juice
Roasted Red Cabbage
  • 80 g red cabbage cut into wedges, stem attached
  • 12 ml olive oil
  • 1 g turmeric powder
  • 1 g smoked paprika sweet
  • 1 g cinnamon powder
  • 1 g ground nutmeg
  • 1 g Spanish paprika
  • Salt & pepper to taste
  • 6 g fresh garlic lightly crushed, skin on
  • 1 g fresh rosemary
  • 1 g orange zest
Edamame Hummus
  • 160 g peeled frozen edamame beans
  • 50 ml extra virgin olive oil
  • 48 g fresh lemon juice
  • 50 g sliced fennel
  • 5 g peeled garlic
  • Salt & pepper to taste
Mango Salsa
  • 40 g ripe mango small cubes
  • 40 g mango purée
  • 5 ml olive oil
  • 5 ml sherry vinegar
To Serve
  • 20 g edamame hummus prepared
  • 0.5 g fresh chervil or microgreens
  • 0.2 g crushed chili flakes

Method
 

👨‍🍳 Preparation Steps
    Marinate the Tofu
    1. Mix gochujang and orange juice until smooth.
    2. Adjust seasoning if needed.
    3. Trim tofu into rectangular shapes.
    4. Coat tofu evenly and refrigerate overnight.
    5. Before cooking, bring to room temperature.
    6. Grill on both sides until charred and marked; set aside.
    7. ---
    Roast the Red Cabbage
    1. Preheat oven to 170°C / 338°F.
    2. Toss cabbage wedges with olive oil, turmeric, paprika, cinnamon, nutmeg, salt, and pepper.
    3. Add rosemary, orange zest, and garlic.
    4. Place on parchment-lined tray, cover with foil, and roast for 30 minutes.
    5. Remove foil and roast again until nicely colored and tender.
    6. ---
    Make the Edamame Hummus
    1. Blend edamame, olive oil, lemon juice, fennel, and garlic until creamy.
    2. Season with salt and pepper.
    3. Chill until ready to serve.
    4. ---
    Prepare the Mango Salsa
    1. Mix diced mango, mango purée, olive oil, and sherry vinegar.
    2. Stir well and refrigerate.
    3. ---
    To Serve
    1. Spoon edamame hummus onto a plate as a base.
    2. Drizzle with mango salsa and sprinkle with chili flakes.
    3. Arrange grilled tofu and roasted red cabbage on top.
    4. Garnish with chervil or microgreens.
    5. Serve warm and enjoy!
    6. ---

    Notes

    A beautifully plated vegan dish featuring marinated grilled tofu served on creamy edamame hummus, topped with roasted red cabbage, fresh mango salsa, and garnished with a crispy tuile and herbs on a white plate.
    Smoky grilled tofu with roasted red cabbage, creamy edamame hummus, and mango salsa — a vibrant, protein-rich vegan main course.
    ⚠️ Allergen Information
    Ingredient Contains Notes
    Tofu Soy Soy-based protein
    Edamame Soy Soy-based legume
    Gochujang May contain soy or gluten Use certified gluten-free brand
    Others None Naturally allergen-free
    ✅ Gluten-Free (with certified gluten-free gochujang)
    ✅ Nut-Free
    ✅ Dairy-Free
    ✅ 100% Plant-Based
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    🍽️ Nutrition Facts (Per Serving – Approx.)
    Nutrient Amount
    Calories 320 kcal
    Protein 22 g
    Carbohydrates 24 g
    Sugars 12 g
    Fat 14 g
    Saturated Fat 2 g
    Fiber 7 g
    Sodium 410 mg
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    💡 Chef’s Tips
    Use a grill pan or cast-iron skillet for bold sear marks.
    Add pickled onions or avocado slices for freshness.
    Serve with steamed jasmine rice or quinoa for a full meal.
    For a smoky twist, use a pinch of liquid smoke in the tofu marinade.
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    📸 Presentation Tip
    Spread the hummus elegantly across the plate, place tofu pieces at the center, top with mango salsa, and finish with roasted cabbage and microgreens. A drizzle of olive oil and a sprinkle of chili flakes make it picture-perfect for your Feasty Instagram!
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    🥗 Summary
    This Marinated Grilled Tofu dish is proof that vegan food can be flavorful, colorful, and deeply satisfying. Each component — from the creamy hummus to the tangy salsa — layers beautifully for a stunning plant-based centerpiece.