Tofu Ceviche

Name: Tofu Ceviche
Ingredients: 11/2 pounds firm tofu (11/2 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

12 ingredients

1 steps

Ingredients

11/2 pounds firm tofu (11/2 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

Directions

1

{"0":"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.","1":"2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl and add the radishes, cucumber, and avocado.","2":"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.","4":"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.","5":"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."}