Tofu Ceviche

By courtneyepowell

Tofu Ceviche is a completely vegetarian and vegan ceviche recipe that has all the fresh, vibrant citrusy flavors you love without using any animal products. Serve this recipe with tortilla chips, fresh tortillas, over a lightly tossed green salad, or even put it in a sandwich for a light and lovely lunch.

Ingredients

• 1 1/2 pounds firm tofu
• 1/2 cup cider vinegar or sherry vinegar
• 1 teaspoon sugar
• salt and freshly ground black pepper
• 4 scallions, sliced
• 1 teaspoon minced garlic, from 1 clove
• 1 bunch radishes, sliced or chopped
• 1 cucumber, sliced or chopped
• 1 avocado, cubed
• 1 tablespoon olive oil
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from health.com

Preparation

Step 1

Cut tofu into small cubes. In a large bowl, put vinegar, sugar, 1 teaspoon salt, and 1 cup water. Whisk to combine, then add scallions, garlic, and tofu; toss gently to coat with marinade. Refrigerate for at least 15 minutes and up to 2 days.

Drain tofu mixture, reserving pickling liquid. In a separate large bowl, put tofu mixture and add radishes, cucumber, and avocado.

Toss ceviche with 2 tablespoons of reserved pickling liquid, plus oil and 1/2 teaspoon pepper. Taste and adjust seasoning, adding more pickling liquid if desired. Sprinkle with cilantro and serve.