Tofu Ceviche

Ingredients

• 2 lbs extra firm tofu
• 2 tablespoons pickled ginger, minced
• 1 tablespoon garlic, minced
• 1/2 bunch cilantro, chopped
• 10 limes, juice of
• 2 lemons, juice of
• 1/4 cup rice wine vinegar
• 3 tablespoons sugar
• 1/2 mango, cut brunoise (cut in 1/8-inch cubes)
• 1/2 cucumber, peeled and seeded, cut in quarters
• 2 vine ripe tomatoes, cut brunoise (cut in 1/8-inch cubes)
• 1/2 red onion, cut brunoise (cut in 1/8-inch cubes)
• 2 scallions, cut thin diagonally
• 1/4 pineapple, cut brunoise (cut in 1/8-inch cubes)
• 1/2 jalapeno pepper, seeded and cut brunoise (cut in 1/8-inch cubes)

Directions

1. 1

   Cut the tofu into round shapes to resemble scallops, place them in a baking dish.

2. 2

   Add the mangoes, tomatoes, cucumbers, red onions, scallions, pineapple and jalapenos.

3. 3

   In a bowl thoroughly combine the pickled ginger, garlic, cilantro, limes, lemons, vinegar, salt and pepper.

4. 4

   Pour the lime mixture over the tofu; cover the tofu with plastic wrap or place in glass or plastic container with lid.

5. 5

   Allow to marinate for 2 hours.

6. 6

   Serve over mixed baby greens. Enjoy!