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
Course Dinner, Lunch, Main Courses
Cuisine Mexican
- 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/
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.
Keyword cinco de mayo, vegan