Tempeh Ceviche
Makes about 3 cups –about 6 1/3 cup servings
Recipe by Tracy Childs adapted from Liz Gary of New Options Food Group
Ingredients
- 1 package tempeh steamed and crumbled
- 1 tablespoon hijiki seaweed soaked, drained and rinse AND/OR 2 sheets nori seaweed cut into small pieces, AND/OR 1 tablespoon dulse flakes (optional)
- 1/4 medium red onion diced small
- 2 Roma tomatoes diced
- 1/2 large cucumber peeled, and diced (or use 1 whole Persian cucumber)
- ½ jalapeño seeded and minced OR one small can diced chilis
- 1/2 bunch cilantro stems removed and minced
- 1 small rip avocado diced
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 tablespoons tofu cashew mayonnaise
- Chipotle Cream recipe below
- 6 corn tortillas or 12 small corn tortillas sprayed lightly with cooking spray and baked at 450 degrees for 5-6 minutes per side and cooled, or ten store-bought tostadas/
Instructions
- Cut the tempeh into cubes and boil or steam in a steamer basket on medium high for 10-15 minutes. Remove from heat, transfer to a medium mixing bowl and cool. Crumble it well, after it cools.
- Prepare the tomatoes, cucumber, jalapeño, red onion, cilantro and avocado and add to the cooled tempeh.
- Combine the lime juice, cumin, vegan mayonnaise and garlic powder in a small bowl, whisk to combine then pour over the tempeh mixture. Season with salt and freshly ground pepper and chill for 1-2 hours before serving.
- Serve the chilled ceviche on baked or store-bought tostadas, garnish with a drizzle of chipotle cream sauce and top with a slice of avocado.
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