Vegan Summer Ceviche Recipe Video
Ingredients
Tofu, extra firm - 12 ounces, cut into 1/2" cubes
Vegan Worcestershire sauce - 2 tablespoons
Combination of lime, lemon and/or orange juice - 1 cup, fresh squeezed (mostly lime and lemon tastes best)
Red onion - 1/2, thinly sliced
Cucumber - 1, peeled (full or partially) and thinly sliced
Hearts of palm - 2/3 cup, small cubes or push the rings out
Mushrooms - 1 cup, preferably a combination of oyster and/or lobster but you can use shitake or portabella if you can't find the other two
Radishes - 5, thinly sliced
Orange, yellow or red bell pepper - 1/4 cup, chopped
Green pepper - 1/2 cup, chopped
Hot pepper such as jalapeño, Serrano, or Anaheim - 2 teaspoons, seeded and finely diced
Celery - 1/2 cup, chopped
Tomatoes - 2, chopped
Garlic - 2 teaspoons, chopped
Cilantro - 2/3 cup, chopped
Sal y Pimienta avocado oil or olive oil - 1 tablespoon
Tortillas, wedged
Chili powder
Salt
Pepper
Cilantro stems for garnish
Avocado - 1, 1/2" cubes for garnish
Directions
GETTING READY
1. It is preferable to use defrosted tofu that has been previously frozen in the original packaging with the water. If you don't have the time, then extra firm tofu will work. In either case, drain or squeeze out the excess water before using.
2. Preheat oven to 400F.
3. Line baking sheet with parchment paper or spray with olive oil.
MAKING
4. Toss the cubed tofu in the Worcestershire sauce then place on prepared baking sheet.
5. Cook for 10 minutes, flip tofu over and cook for another 10 minutes. Remove from oven to cool.
6. Meanwhile gently mix the red onion, cucumber, hearts of palm, mushrooms, radishes, peppers, celery, cilantro, oil with the citrus juices.
7. When the tofu has cooled, add to the mixture and gently toss.
8. Refrigerate for a minimum of 2 hours, preferably overnight.
FINALIZING
9. To bake tortillas, preheat oven to 400F. Spread the tortillas on a baking sheet. Squeeze some fresh lemon or lime juice on them, then sprinkle with salt and chili powder. Place in the oven for 10 minutes.
SERVING
10. Serve half cup of the vegan ceviche in a martini or margarita glass.
11. Pour some of the marinade from the container on top of the serving.
12. Garnish with cubes of avocado, cilantro and tortilla wedges.
NOTE
The key on making the tofu work is the chewy texture. That is obtained by freezing it right in the container, defrosting it, and squeezing out the extra water before using it in the recipe. It does call for prepping that the day before but it is well worth the extra effort.
1. It is preferable to use defrosted tofu that has been previously frozen in the original packaging with the water. If you don't have the time, then extra firm tofu will work. In either case, drain or squeeze out the excess water before using.
2. Preheat oven to 400F.
3. Line baking sheet with parchment paper or spray with olive oil.
MAKING
4. Toss the cubed tofu in the Worcestershire sauce then place on prepared baking sheet.
5. Cook for 10 minutes, flip tofu over and cook for another 10 minutes. Remove from oven to cool.
6. Meanwhile gently mix the red onion, cucumber, hearts of palm, mushrooms, radishes, peppers, celery, cilantro, oil with the citrus juices.
7. When the tofu has cooled, add to the mixture and gently toss.
8. Refrigerate for a minimum of 2 hours, preferably overnight.
FINALIZING
9. To bake tortillas, preheat oven to 400F. Spread the tortillas on a baking sheet. Squeeze some fresh lemon or lime juice on them, then sprinkle with salt and chili powder. Place in the oven for 10 minutes.
SERVING
10. Serve half cup of the vegan ceviche in a martini or margarita glass.
11. Pour some of the marinade from the container on top of the serving.
12. Garnish with cubes of avocado, cilantro and tortilla wedges.
NOTE
The key on making the tofu work is the chewy texture. That is obtained by freezing it right in the container, defrosting it, and squeezing out the extra water before using it in the recipe. It does call for prepping that the day before but it is well worth the extra effort.
Editors Review
If you’re not a buyer of seafood ceviche, try this vegan ceviche. This gets glowing reviews even from finicky eaters and those who enjoy the seafood ceviche. This vegan ceviche is tangy, light, fresh and full of crunchy, soft, and chewy textures. The vegan Worcestershire sauce is a great marinade for the tofu. The oyster mushrooms are also texture perfect because they are chewier than other mushrooms. It is the perfect “glass” of food to enjoy on a hot summer day while basking in the sun on a deck chair!Chef
