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Serving Size 1 (351g) (Calories: 207)

Recipe makes 4 servings

Ingredients:

• 2 packages firm tofu
• 2 Texas star red grapefruits
• 3 navel oranges
• 4 teaspoons olive oil
• 3/4 teaspoon cayenne pepper
• 1/4 teaspoon salt, divided
• 1/2 red bell pepper, seeded and minced (about 1/2 cup)
• 1/4 red onion, minced (about 1/4 cup)
• 2 tablespoons fresh cilantro, minced and packed
• 1 bag Florentine baby spinach, washed and dried when ready to cook
• 1/2 avocado, ripe but firm, diced just before cooking

Directions:

• Slice the tofu blocks horizontally so they are half their original height. Cut the rectangles diagonally into 2 triangles each. Set them on paper towels to drain and cover the tops with more paper towels.
• Halve 1 grapefruit and 1 orange and squeeze 1/2 cup of juice from each. Stir in 1 tbsp of olive oil.
• Arrange the tofu in a single layer in a large dish. Season with the cayenne pepper and 1/8 tsp salt.
• Mix the marinade well and pour it over the tofu.
• Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
• When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
• Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
• Remove the tofu and add the spinach to the pan.
• Stir it around briefly so it just wilts, about 1-2 minutes.
• Arrange spinach in the center of 4 plates. Lay 2 triangles of tofu on top.
• Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.

Salsa

• Peel the remaining grapefruit and oranges. Use a paring knife to remove the outer membrane.
• Work over a bowl to catch the juices, and cut between the membranes to release the segments.
• Repeat with the oranges.
• Halve each fruit segment.
• Add the diced bell pepper, red onion, and cilantro.
• Season with remaining 1/8 tsp of salt.
• Cover and refrigerate.

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