Vegan Ceviche with Tofu and Cauliflower
A quick and easy vegan Ceviche that is sure to impress with it's incredible flavors.
Course Appetizer
Cuisine Peruvian
- 2 roma tomatoes diced
- 1 cup red onion chopped
- 1 bunch of cilantro chopped
- 1 cucumber diced
- 2 cups cauliflower finely chopped
- 1 block of firm tofu pressed and cubed
- 1 jalapeno seeded and chopped
- 1 tbsp olive oil
- juice of 2 limes
- 2 avocados peeled and diced
- salt and pepper
In a large bowl, combine all the ingredients except for the avocados, salt and pepper. Mix well.
Add the avocados, season with salt and pepper, toss gently.
If possible, chill for at least 1 hour before serving.
Serve on tostadas, with tortillas chips or saltine crackers.