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Tofu Ceviche
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Brief Description
Tip: Add more herbs to the mix. Tossing in fresh basil and/or mint along with the cilantro will give this dish an extra pop of flavor.
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Main Ingredient
tofu
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Category: Vegetarian
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories per serving: 265 Fat per serving: 18g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 17g Carbohydrates per serving: 13g Fiber per serving: 3g Cholesterol per serving: 0.0mg Iron per serving: 3mg Sodium per serving: 596mg Calcium per serving: 356mg
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Posted By: ecarr
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Posted On: Feb 21, 2015
Number of Servings:
Ingredients:
- 1 1/4 pounds - firm tofu
- 1/2 cups - cider vinegar or sherry vinegar
- 1 teaspoons - sugar
- - salt and freshly ground black pepper
- 4 - scallions sliced
- 1 teaspoons - minced garlic from 1 clove
- 1 bunches - radishes sliced or chopped
- 1 - cucumber sliced or chopped
- 1 - avocado cubed
- 1 tablespoons - olive oil
- 1/2 cups - chopped fresh cilantro
Directions:
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.
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