For the tomato salsa, peel the mango, detach the fruit pulp from the core, and finely dice together with the cucumber. Quarter the cherry tomatoes and cut the green chili pepper into fine slices. Stir the olive oil together with the lime juice to make a dressing; season with salt and pepper. Marinate the salsa with the dressing and enhance with freshly chopped coriander leaves.
Grill the grill tofu at medium heat and serve together with the mango tomato sauce, accompanied by a fresh salad.
The mango-tomato salsa can be enhanced with spring leek and a little coconut blossom syrup.