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Tofu Lime Ceviche

Serves 4
Time 2 hr 40 min
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 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
Method

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.

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.
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  • 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