Ingredients

1½ pounds firm tofu (1½ blocks)

½ cup cider vinegar or sherry vinegar

1 teaspoon sugar

1 teaspoons salt

4 scallions, sliced

1 teaspoon minced garlic

1 bunch radishes, sliced or chopped

1 cucumber, sliced or chopped

1 avocado, cubed

1 tablespoon olive oil

½ teaspoon pepper

½ cup chopped fresh cilantro

Preparation

  1. Cut the tofu into small cubes. Put the vinegar, sugar, salt, and 1 cup water in a large bowl. Whisk to combine, then add the scallions, garlic, and tofu; toss gently to coat with the marinade. Refrigerate for as little as 15 minutes or up to 2 days.
  2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl and add the radishes, cucumber, and avocado.
  3. Toss the ceviche with 2 tablespoons of the reserved liquid, and the olive oil and pepper. Taste and adjust the seasoning, adding more pickling liquid if you like. Sprinkle with the cilantro and serve.

Variations: Greek-Style: Use red wine vinegar instead of cider. Swap 1 small red onion for the scallions, 2 tomatoes for the radishes, capers or chopped olives for the avocado, and parsley for the cilantro. Vietnamese-Style: Use lime juice instead of the vinegar and add 1 or 2 teaspoons fish sauce (unless you’re being strictly vegan). Try fresh mint or Thai basil instead of the cilantro. Top with crushed peanuts if desired.