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Vegan Ceviche


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.

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Rate this recipe 4.3/5 (6 Votes)


  • 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


Servings 4
Preparation time 30mins
Cooking time 240mins


Step 1

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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