Tofu Ceviche Recipe 455

VEGAN CEVICHE RECIPE - (4.4/5)

Steps:

• 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.

TOFU CEVICHE

Steps:

• Cut the tofu into round shapes to resemble scallops, place them in a baking dish.
• Add the mangoes, tomatoes, cucumbers, red onions, scallions, pineapple and jalapenos.
• In a bowl thoroughly combine the pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt and pepper.
• Pour the lime mixture over the tofu; cover the tofu with plastic wrap or place in glass or plastic container with lid.
• Allow to marinate for 2 hours.
• Serve over mixed baby greens. Enjoy!

TOFU CEVICHE

Steps:

• 1. Cut the tofu into small cubes. Put the vinegar, sugar, salt, and 1 cup water in a large bowl. Whisk to combine, then add the scallions, garlic, and tofu; toss gently to coat with the marinade. Refrigerate for as little as 15 minutes or up to 2 days. 2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl and add the radishes, cucumber, and avocado. 3. Toss the ceviche with 2 tablespoons of the reserved liquid, and the olive oil and pepper. Taste and adjust the seasoning, adding more pickling liquid if you like. Sprinkle with the cilantro and serve. Variations: Greek-Style: Use red wine vinegar instead of cider. Swap 1 small red onion for the scallions, 2 tomatoes for the radishes, capers or chopped olives for the avocado, and parsley for the cilantro. Vietnamese-Style: Use lime juice instead of the vinegar and add 1 or 2 teaspoons fish sauce (unless you're being strictly vegan). Try fresh mint or Thai basil instead of the cilantro. Top with crushed peanuts if desired.