Name: Tofu Ceviche with pepitas
Prep time: 15 min
Total time: 24 h 15 min
Ingredients: 1 lb. tofu (1 pkg.); 1 cup fresh lime juice; ¾ cup 1/4-inch diced plum tomatoes, seeded and juiced; 1 tbsp. finely chopped shallots; 4 medium radishes, 6 wedges; ¼ cup fresh orange juice; 1 ½ tbsps. coconut aminos (or tamari); 1 tsp. finely grated lime zest; 2 tsps. finely chopped jalapenos; 1 ½ tsps. kosher salt or more to taste, plus extra for glass rims; (Extra salt may be needed of offset salt-free tofu); 1/3 cup roughly chopped cilantro; 2 tbsps. salted, roasted pepitas

Instructions

Method

1. Cut tofu into four slices horizontally and place on a plastic wrap covered rimmed cookie sheet. Cover with another sheet of plastic wrap topped with another cookie sheet or flat tray and weight it with a heavy object or some canned foods to allow water to drain. Place in refrigerator and leave for about four hours or overnight. Remove and drain well on paper towels.
2. Cut tofu into ¼-inch cubes and place in a bowl with the lime juice. Let sit for about 45 minutes and drain well in a colander. Discard the lime juice. (or save for a vinaigrette)
3. Combine with the tomatoes, shallots, radishes, orange juice, coconut aminos, lime zest, jalapenos, salt and cilantro and toss to combine. Taste and adjust seasoning.