Tofu Ceviche

By andreajayros

(adapted from a recipe handed out the back of a restaurant kitchen door in Acapulco, 1967)

Ingredients

• 1 block super firm Surata tofu, 1/2 inch dice
• 7 tomatoes 1/2 inch dice
• chopped cilantro to taste
• 1 serrano pepper, minced
• 1 tsp seasalt
• black pepper
• 1 small red onion, 1/4" dice
• 1/4 bunch green onions, sliced thinly at an angle
• 2 cloves minced garlic (or 3)
• 1/2 small red pepper
• 1 cubed cucumber
• 3 limes
• a bajillion ripe avocados
• 1 t vegan worcestershire
• 1 t tamari
• 1 t reconstituted wakame, chopped
• saltines (Amy's will do)

Preparation

Step 1

marinate cubed tofu in Worcestershire and tamari and juice of 1/2 lime for 30 minutes
bake on greased sheet pans (I used 1/2 olive, 1/2 toasted sesame oils) at 425 for 15 minutes
meanwhile prep the rest
mix together and chill at least 4 hours before serving
garnish with avocado chunks, fresh squeezed lime juice and saltines.