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1
Drain the tofu packages and remove the tofu.
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2
Slice the blocks horizontally so they are half their original height.
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3
Cut the rectangles diagonally into 2 triangles each.
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4
Set them on paper towels to drain while you prepare the marinade.
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5
Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
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6
Stir in 1 Tbs of olive oil.
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7
Dob the tops of the tofu with more paper towels.
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8
Arrange the tofu in a single layer in a large dish.
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9
Season with the cayenne pepper and 1/8 tsp salt.
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10
Mix the marinade well and pour it over the tofu.
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11
Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
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12
Make the salsa now if you have time.
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13
Peel the remaining grapefruit and oranges.
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14
Use a paring knife to remove the outer membrane.
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15
Work over a bowl to catch the juices, and cut between the membranes to release the segments.
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16
Repeat with the oranges.
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17
Halve each fruit segment.
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18
Add the diced bell pepper, red onion, and cilantro.
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19
Season with remaining 1/8 tsp of salt.
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20
Cover and refrigerate.
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21
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).
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22
Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
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23
Remove the tofu and add the spinach to the pan.
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24
Stir it around briefly so it just wilts, about 1-2 minutes.
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25
Arrange spinach in the center of 4 plates.
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26
Lay 2 triangles of tofu on top.
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27
Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.
