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.

Mark Bittman


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.


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.

Nutrition Facts

265 calories; fat 18g; saturated fat 2g; mono fatg; poly fatg; protein 17g; carbohydrates 13g; fiber 3g; cholesterolmg; iron 3mg; sodium 596mg; calcium 356mg.