Tofu & Hearts of Palm Ceviche

Dive into the vibrant flavors of our tofu and heart of palm ceviche, a refreshing twist on traditional seafood dishes. This plant-based masterpiece combines the tender goodness of extra-firm tofu and the subtle crunch of hearts of palm, marinated to perfection in a zesty citrus blend. With each bite, experience the symphony of textures and tastes, from the juicy mango and avocado to the tangy red onion and cilantro. Perfect for a light lunch or as an appetizer, this ceviche promises to delight your senses and leave you craving more

Prep: 20 mins Total: 50 mins Yields: 4 servings

Ingredients:

• 1 (14 oz) block firm tofu, pressed and diced into ½-inch cubes

• 1 cup hearts of palm, drained and chopped (sliced into rounds or half-moons)

• 1 small red onion, finely diced

• 1 cup cherry tomatoes, halved or quartered

• 1/2 English cucumber, diced

• 1/2 bell pepper, diced (orange or yellow variety suggested)

• 1 jalapeño or serrano, minced (remove seeds for less heat)

• 1 ripe avocado, diced

• 1/4 cup fresh cilantro, chopped

Citrus Marinade:

• 1/2 cup fresh lime juice (about 4–5 limes)

• 1 tbsp lemon

• 1 tbsp olive oil

• 1/2 tsp sea salt, plus more to taste

• 1/4 tsp black pepper

• 1 clove garlic, finely minced or grated

• Optional: dash of hot sauce or pinch of chili flakes

Instructions:

1. Press tofu for 10–15 minutes to remove excess moisture, then cut into bite-sized cubes.

2. In a large non-metallic bowl (glass or ceramic), whisk together lime and lemon juice, olive oil, salt, pepper, and garlic.

3. Add tofu and hearts of palm to the marinade. Stir gently to coat. Let sit in the fridge for 20–30 minutes to absorb flavor.

4. In a separate bowl, combine onion, tomatoes, cucumber, jalapeño, avocado, and cilantro. Place in fridge to also chill until marinade ready.

5. Gently fold the marinated tofu and palm mixture into the veggies. Taste and adjust salt, lime, or spice if needed. Serve immediately. Enjoy!