Tofu Ceviche

Tofu Ceviche

Tofu Ceviche Save this recipe.

Bring refreshing citrus and herby flavours to your salads with this vegan version.

Servings: 6

intermediate Starters Sunrise Medium Firm Tofu (454g)

  • 20 min prep
  • 30 min cook
  • 6 people


  • 1 package Sunrise Medium Firm Tofu (454g) cubed
  • 1 avocado, diced
  • 1 medium tomato, diced, seeds removed
  • 1 grapefruit, cut into segments
  • 1 mango, diced
  • 1 jalapeno, seeded, fine dice
  • ¼ cup cilantro, chopped
  • Marinade:
  • ¼ cup grapefruit juice, fresh squeezed
  • 1 tbsp lime juice
  • ½ tsp sea salt
  • ½ tsp fresh cracked pepper
  • ¼ cup red onion, small dice
  • 1 garlic clove, minced


  1. Press tofu between sheets of paper towel to get rid of excess water.  Allow to sit 10 minutes, replacing paper towel if needed.  Cut into 1cm cubes.
  2. Place cubed tofu in a large mixing bowl, add grapefruit juice, lime juice, red onion, garlic, salt and pepper, gently stir to mix, allow to sit while preparing other ingredients.
  3. In another large bowl combine remaining ingredients.  Add in the tofu and juices and gently stir to combine.
  4. Serve with tortilla chips or with mesclun greens for a refreshing salad.

As per one serving size ()