Tofu Ceviche

tofu-ceviche Photo: Quentin Bacon


  • 1 1/2 pounds firm tofu
  • 1/2 cup cider vinegar or sherry vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 4 scallions, sliced
  • 1 teaspoon minced garlic, from 1¬†clove
  • 1 bunch radishes, sliced or chopped
  • 1 cucumber, sliced or chopped
  • 1 avocado, cubed
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh cilantro


1. Cut tofu into small cubes. In a large bowl, put vinegar, sugar, 1 tsp. salt and 1 cup water. Whisk to combine, then add scallions, garlic and tofu; toss gently to coat with marinade. Refrigerate for at least 15 minutes and up to 2 days.

2. Drain tofu mixture, reserving pickling liquid. In a separate large bowl, put tofu mixture and add radishes, cucumber and avocado.

3. Toss ceviche with 2 Tbsp. of reserved pickling liquid, plus oil and 1/2 tsp. pepper. Taste and adjust seasoning, adding more pickling liquid if desired. Sprinkle with cilantro and serve.

  • Prep Time:
  • Total Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 265
Fat per serving: 18g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 17g
Carbohydrate per serving: 13g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 596mg
Calcium per serving: 356mg

Good to Know

Tip: Add more herbs to the mix. Tossing in fresh basil and/or mint along with the cilantro will give this dish an extra pop of flavor.

This Recipe Is

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.