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Tofu Ceviche

Health MAY 2014

  • Yield: Serves: 4
  • Prep time:20 Minutes
  • Chill:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 18g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 596mg
  • Calcium: 356mg
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Tofu Ceviche recipe

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