Tofu Ceviche
I was inspired to create this dish after watching this week’s episode of Top Chef. I always get the chills when I see the opening credits of the show, makes me want to become a professional chef! I wish I knew the formal techniques and fancy words for all different types of foods, but I guess it’s a learning experience as I continue to explore this venture. Anyways, the episode focused on a girls vs. guys challenge for a bachelor and bachelorette party. Guess who won? Yup, the guys. I kind of guessed it, since they seem to have a stronger team and the dishes they were making looked amazing. One chef decided to make a tofu ceviche where he placed one small block of tofu on each spoon and served it as a amuse-bouche. Traditionally, ceviche is raw fish that’s “cooked” by marinating it in acidic citrus juice. Here, I quickly marinated the tofu with lime juice and crunchy vegetables for an easy summer meal.
Tofu Ceviche
Makes 2 servings
- Juice of 1.5 limes
- 1 tablespoon honey
- 1/2 teaspoon salt and pepper
- 1 tablespoon rice vinegar
- 1/2 block of firm tofu, cut into blocks
- 1/4 cup diced red onion
- 10 cherry tomatoes, halved
- 1 scallion head, chopped
1. Combine lime juice, honey, rice wine vinegar, salt and pepper in a small bowl. Place tofu blocks in the marinade and let sit in the fridge for an hour.
2. Remove from fridge and add tomato and onion; gently mix to combine.
3. Sprinkle with scallions just before serving
