Tofu Ceviche

1. 1

   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. 2

   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. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.