Tofu Lime Ceviche
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| Wed, 07-09-2008 - 1:25pm |
Soy Food, Dairy-Free, Vegetarian
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.
Serves 4
- 2 pounds firm or extra firm tofu
- 2 tablespoons vegetarian Worcestershire sauce
- 4 large tomatoes, seeded and chopped
- 1/2 cup freshly squeezed lime juice
- 1 cup cilantro, chopped
- 1 small jalapeno, seeded and minced
- Sea salt, to taste
- 1 small red onion, finely chopped
- 1 medium green pepper, finely chopped
- 2 tablespoons fresh ginger root, peeled and minced
- 2 cloves garlic, minced
- 1 cup canned lite coconut milk
Preheat oven to 400°F. Drain the tofu. Cut into 1-inch cubes and pat dry with a paper towel. Mix tofu with Worcestershire sauce. Spread tofu out evenly on a parchment-lined cookie sheet and bake for 30 minutes, turning tofu over once in the middle of baking. Cool to room temperature. When tofu has cooled, mix together all remaining ingredients in a large bowl. Add the tofu cubes and toss gently. Allow the flavors to blend in the refrigerator for at least 2 hours to overnight before serving.

Nutrition Info
Per Serving (531g-wt.): 390 calories (240 from fat), 27g total fat, 13g saturated fat, 4g dietary fiber, 27g protein, 20g carbohydrate, 0mg cholesterol, 420mg sodium


