TOFU CEVICHE
Ceviche is a Latin American specialty of marinated raw fish in citrus. The action of the acidity actually cooks the fish. Traditionally this dish utilizes fresh scallops, The creator of this recipe, Chef Kevin Dunn, says, " I believe that the tofu actually works better and develops an exciting characteristic. I served this dish at a guest chef appearance to people who don't normally eat tofu and they loved it." I have learned a new word! Brunoise means to cut into 1/8" cubes. Cooking time is marinating time.
Provided by Sharon123
Categories Soy/Tofu
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the tofu into round shapes to resemble scallops, place them in a baking dish.
- Add the mangoes, tomatoes, cucumbers, red onions, scallions, pineapple and jalapenos.
- In a bowl thoroughly combine the pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt and pepper.
- Pour the lime mixture over the tofu; cover the tofu with plastic wrap or place in glass or plastic container with lid.
- Allow to marinate for 2 hours.
- Serve over mixed baby greens. Enjoy!
Nutrition Facts : Calories 211.3, Fat 6.9, SaturatedFat 1.4, Sodium 27, Carbohydrate 34.3, Fiber 7.8, Sugar 15.6, Protein 14.7
TOFU CEVICHE
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.
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