Prep: 20 minutes
Chill: 15 minutes
1.5 lb. firm tofu
1/2 cup cider or sherry vinegar
1 tsp. sugar
Salt and freshly ground black pepper
4 scallions, sliced
1 tsp minced garlic, 1 clove
1 bunch radishes, sliced or chopped
1 cucumber, sliced or chopped
1 avocado, cubed
1 Tbsp. olive oil
1/2 cup chopped fresh cilantro
- 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 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.
Per serving: 265 calories, 18g Fat (2g Sat), 0mg Chol., 3g Fiber, 17g Pro., 13g Carb., 596mg Sod., 3mg Iron, 356mg Calcium
Reprinted from Health
Tip of the Day
Think beyond breakfast. Eggs contain protein and other healthy nutrients, so enjoy them any time of the day. Try a healthy quiche recipe or top your salad with a hard cooked egg.