SUMMER I can taste you.
If Tulum, Mexico was a dish it would be this.
Just looking at it and tasting it makes me feel like I am lying on a white sand beach looking out at turquoise waters with salty wind in my hair wearing the cutest damn bikini ever. Yeah, just like that.
Think: sweet, tangy, umami, chewy, crunchy and crisp!
Seriously it hits all the right notes. And its vegan
Everything about this recipe is literally perfection and I am not just saying that because I made it. I've had my fair share of kitchen fails #noshame. This one however is a real winner.
I have tried variations of this recipe about 7 times befor landing on this one. I finally got it right!
1 -15 Ounce extra firm tofu (organic and sprouted preferred)
2 Tablespoons tamari
2 Tablespoons sesame oil
2 Teaspoons apple cider vinegar
1 Teaspoon maple syrup
1/2 lime, juiced
pinch red pepper flakes
pink salt, to taste
1/2 Cup cantelope, chopped
1/2 Cup papaya, chopped
1/2 Cup persian cucumbers, chopped
1/2 Cup hearts of palm, cut into 1/2 inch rounds
1/3 Cup jicama
1 1/2 limes juiced, zest of 1/2 a lime
3/4 Cups cilantro, chopped (more to taste)
3/4 Cups red onion, diced
1/3 Cup green onion, minced
Pinches cayenne pepper to taste
salt to taste (I used 1/2 tsp)
PREP THE TOFU:
Pre-heat over to 450f.
Take out tofu brick and wrap in paper towel, put heavy(ish) object on top to remove as much moisture as possible. let it sit and use new paper towels if necessary. Be gentle though you don't want the tofu to fall apart.
Awesome tofu texture after cooking requires you to remove a lot of the water so do not skip this step.
While tofu is resting in the paper towels and water it being absorbed start to prep the tangy sauce.
Put all ingredients for the tangy sauce in a small bowl and whisk like crazy.
Heat 3 tablespoons of coconut oil in a cast iron skiller of medium high heat.
You want there to be a lot of oil so the tofu does not stick to the pan and so it frys up and gets golden brown.
I have only tried this is a cast iron so use other pans with varied results.
Slice to tofu into 6 rectangles. First cut the brick in half horzontally and then slice in to thin bricks vertically. Not sure if that makes sense but look at what the tofu looks like in the picture for hints.
Once the oil is hot place the tofu bricks in the pan carefully. You dont want to splatter hot oil on yourself.
You should hear a sizzle! If not then your oil and pan are not hot enough.
Let them sear for 5 minutes, then flip on the other side and sear another 5 minutes.
Remove from the heat, pour the tangy sauce on top of the tofu right in the pan. It might begin to sizzle and bubble a little. Thats ok.
Transfer the entire cast iron skillet to the oven and let bake for 10 minutes.
MEANWHILE p the ceviche.
chopped up all the ingredients, combine in a bowl and mix well.
ASSMEBLE DAT: Divide up the ceviche amongst two bowls and layer with 3 tofu bricks. Garnish with lime slices, fresh cilantro and green onions.
If you want to double or triple the ceviche recipe feel free. Its good by itself, mixed in with a salad, part of a macro bowl with meal prep stuff, as a salsa with chips (add avocado), on top of roasted veggies. Whatever really.
Get creative. and Enjoy this is like my fav thing right now.