Tofu And Corn Ceviche Tacos

1. 1

   Cube the tofu and place in a container.

2. 2

   Squeeze the lime juice of 4 limes over the tofu so that it's sitting in lime juice.

3. 3

   Add 1/4 cup red onion.

4. 4

   Cover with lid and place in the refrigerator for 30 minutes.

5. 5

   Drain and save lime juice to use later.

6. 6

   Optional: Place tofu and red onion in skillet and cook approx three minutes. Do not cook with EVOO since you don't want the tofu crispy, just a little brown.

7. 7

   Add additional red onion, chopped jalapeno pepper and corn to skillet and cook two more minutes.

8. 8

   Remove from skillet and toss with lime juice.

9. 9

   Top with avocado and cilantro and serve with corn tortillas or tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.