Tofu Ceviche


Serves: 4

Recipe Time

Prep: 20 Minutes
Chill: 15 Minutes

Nutritional Information

Calories 265
Fat 18 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 596 mg
Calcium 356 mg


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


1. Cut tofu into small cubes. In a large bowl, put vinegar, sugar, 1 tsp. 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.

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

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


Mark Bittman,

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.

May 2014