Tofu Lime Ceviche

Serves 4

Traditional ceviche is a popular Peruvian dish featuring raw fish marinated in lemon juice. In this vegetarian version, jalapeño, lime, cilantro, garlic and ginger add a spicy kick while coconut milk and tofu provide a soothing, creamy counter-balance. Pairs well with basmati or jasmine rice.

Ingredients: 
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • 1/2 cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium green bell pepper, cored, seeded and finely chopped
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
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Method: 

Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, bell peppers, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving.

Nutritional Info: 
Per Serving:390 calories (230 from fat), 26g total fat, 13g saturated fat, 0mg cholesterol, 350mg sodium, 19g carbohydrate (7g dietary fiber, 7g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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