Peruvian Ceviche Salad with refreshing Citrus Marinated Tofu Vegan recipe

Peruvian Ceviche Salad with refreshing Citrus Marinated Tofu

Prep 2 hr
Cook 10 mins
Serves 2

This vibrant and zesty dish uses the South American tradition of curing fish using citrus juices which we think gives a fresh and tangy tofu treat.

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½ block of Organic Tofu Block, drained & pressed to pack instructions, then cut into 1×9cm rectangles
2 tbsp olive oil
½ red onion, finely sliced
2 garlic cloves, finely chopped
1-2 red chilli, finely chopped
2 limes, juice & zest
½ large orange, juice and zest
handful of finely chopped coriander
pinch of salt, optional

For the salad:
50g Quinoa (dry weight)
1tbsp olive oil
100g cooked frozen sweetcorn
75g small vine tomatoes, quartered
1 bunch coriander roughly chopped
2 spring onions, trimmed and finely sliced
zest and juice of 1 lime
1 ripe avocado, peeled and sliced
salt and freshly ground black pepper


  1. Place the tofu in a sealable tub, cover with the onions, garlic & chilli.
  2. Mix the lime zest & juice, orange juice & coriander the cover the tofu.
  3. Refrigerate for 2-3hours or until the tofu has taken on the flavours.
  4. Cook the Quinoa according to back of pack instructions.
  5. Toss the Quinoa with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and juice and avocado. Season well.
  6. Place the Quinoa salad on a dish and serve the tofu ceviche slices on top, spoon over the marinade.