Ceviche

Photo

www.wekelyveganmenu.blogspot.com

How-To Breakdown

Ingredients:

1 extra-firm tofu, wrapped in a non-terry cloth towel for at least 4 hours, then diced small

1 tomato, seeded, diced small

1/2 cucumber, seeded, diced small

1/4 red onion, cut into half moons, thin

1/2 c cilantro, minced

1 jalapeno, seeded, minced

8 oz mushrooms, diced small (oyster, button, any or may omit and replace with 1 diced avocado)

2 T olive oil

1/2 c fresh lime juice

1 garlic, minced

1 t salt

1/2 t fresh pepper

In a large bowl, combine the diced tofu, tomato, cuke, onion, cilantro, jalapeno and mushrooms.

In a small bowl or cup, combine the olive oil, lime juice, garlic, salt and pepper. Mix very well or whisk.

Pour the dressing on the vegetables and tofu and stir to combine. Be careful to not break the tofu. Taste for seasoning. Let the ceviche marinate for a few hours before serving.

Toast some slices of french bread to serve with the ceviche.