This vegan ceviche uses tofu that is coated in paprika and roasted as the main ingredient. Added tomatoes, hot peppers, cilantro and more, make this your favorite ceviche.
- 1 pound tofu, small cubes
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 7 organic tomatoes, diced
- 1/2 red onion, 1/4" dice
- juice of 4 limes
- 1/4 bunch green onion, sliced on the diagonal
- 2 cloves garlic, pressed
- 1 teaspoon pink Himalayan salt
- 1 serrano pepper, minced
- 1 jalapeno pepper, minced
- 1/2 small bell pepper, 1/4" dice
- 1/2 bunch of cilantro, chopped
- 2 tablespoons tamari
- Olive oil to taste
- avocado for serving
Preparation time 30mins
Cooking time 240mins
Coat the tofu with the paprika and bake at 425°F for 15 minutes, flip and cook for another 15 minutes.
Meanwhile combine all the other ingredients in a large bowl.
Add the tofu, cover and refrigerate for at least 4 hours.
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