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Vegan Summer Ceviche

ThatsVegetarian's picture
Ingredients
  Extra firm tofu 12 Ounce, cubed
  Vegan worcestershire sauce 2 Tablespoon
  Citrus juice 1 Cup (16 tbs) (lime, lemon and orange juice)
  Red onion 1⁄2 Medium, thinly sliced
  Cucumber 1 Medium, thinly sliced
  Hearts of palm 2⁄3 Cup (10.67 tbs), cubed
  Mushrooms 1 Cup (16 tbs), slice (combination of oyster, lobster, shitake or portabella)
  Radishes 5 Small, thinly sliced
  Bell peppers 1⁄4 Cup (4 tbs), chop (orange, yellow or red)
  Green pepper 1⁄2 Cup (8 tbs), chop
  Hot pepper 4 Teaspoon, finely chopped
  Celery 1⁄2 Cup (8 tbs), chop
  Tomatoes 2 Medium, chop
  Garlic 2 Teaspoon, chop
  Cilantro 2⁄3 Cup (10.67 tbs), chop
  Sal y pimienta/Olive oil 1 Tablespoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Preheat oven to 400 degree F.
2. Line baking sheet with parchment paper or spray with olive oil.

MAKING
3. In a container combine tofu with vegan Worcestershire sauce, toss everything well.
4. Place the tofu in the baking sheet, spread it out and bake for 20 minutes, flipping at 10 minutes interval.
5. In a bowl combine red onion, cucumber, mushrooms, celery, bell peppers, radish, and heart of palms, green pepper, fresh tomatoes, cilantro, hot pepper, garlic and tofu.
6. Pour lemon juice mixture along with Saly Pimienta.
7. Toss everything up well, season with sea salt and ground pepper.
8. Refrigerate for 2 hours.

SERVING
9. Serve the Vegan Ceviche in a martini glass along with lime wedge, cilantro and slice of cucumber.

Things You Will Need
Baking sheet
Olive oil spray

Recipe Summary

Difficulty Level: 
Medium
Preparation Time: 
180 Minutes
Cook Time: 
20 Minutes
Ready In: 
200 Minutes
Servings: 
6

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