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.
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 fresh cilantro, chopped
1 small jalapeño pepper, seeded and finely chopped
1/4 teaspoon fine sea salt
1 small red onion, finely chopped
1 medium green bell pepper, finely chopped
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup coconut milk
Preheat the 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, until golden brown, about 30 minutes. Set aside to let cool to room temperature.
In a large bowl, combine tomatoes, lime juice, cilantro, jalapeño, salt, onion, bell pepper, ginger, garlic and coconut milk. Add tofu and toss gently. Cover and refrigerate for at least 2 hours or up to overnight.
Per Serving:390 calories (230 from fat), 26g total fat, 13g saturated fat, 350mg sodium, 19g carbohydrates, (7 g dietary fiber, 7g sugar), 30g protein.
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