Tofu Ceviche
Ingredients
- 2 lbs extra firm tofu ⓘ
- 2 tablespoons pickled ginger, minced ⓘ
- 1 tablespoon garlic, minced ⓘ
- 1/2 bunch cilantro, chopped ⓘ
- 10 limes, juice of ⓘ
- 2 lemons, juice of ⓘ
- 1/4 cup rice wine vinegar ⓘ
- 3 tablespoons sugar
- 1/2 mango, cut brunoise (cut in 1/8-inch cubes) ⓘ
- 1/2 cucumber, peeled and seeded, cut in quarters ⓘ
- 2 vine ripe tomatoes, cut brunoise (cut in 1/8-inch cubes) ⓘ
- 1/2 red onion, cut brunoise (cut in 1/8-inch cubes) ⓘ
- 2 scallions, cut thin diagonally ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
344
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).