Tofu Ceviche

Yield:

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

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

Preparation

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.

Note:

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