Tofu Ceviche Recipes

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.

Steps:

• marinate cubed tofu in Worcestershire and tamari and juice of 1/2 lime for 30 minutes bake on greased sheet pans (I used 1/2 olive, 1/2 toasted sesame oils) at 425 for 15 minutes meanwhile prep the rest mix together and chill at least 4 hours before serving garnish with avocado chunks, fresh squeezed lime juice and saltines.