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Tofu Ceviche

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Makes 4 servings 1x

Time 20 minutes, plus pickling time

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Ingredients

  • 1 1/2 pounds firm tofu (1 1/2 blocks)
  • 1/2 cup cider vinegar or sherry vinegar
  • 1 teaspoon sugar
  • 1 teaspoons salt
  • 4 scallions, sliced
  • 1 teaspoon minced garlic
  • 1 bunch radishes, sliced or chopped
  • 1 cucumber, sliced or chopped
  • 1 avocado, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/2 cup chopped fresh cilantro

Instructions

  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.

– Recipe from The VB6 Cookbook