Vegan Ceviche Tostadas with Tofu
This vegan ceviche tostadas with tofu is fresh, zesty, and packed with texture from lime-marinated tofu, cucumber, tomato, bell pepper, and jalapeños. Served on crispy corn tortillas, in lettuce boats, or with chips, these are perfect for a bright and flavorful appetizer or light meal.
Equipment
- mixing bowls
- Knife
- Chopping board
- Blender or spice grinder for the nori
- Air fryer or skillet
Ingredients
- 1 block firm or extra-firm tofu
- 1 bell pepper finely chopped
- 1 large heirloom tomato or 2 medium tomatoes, finely chopped
- 1 cucumber finely chopped
- 2 jalapeños or serrano peppers finely chopped
- 1/4 cup lime juice
- Salt to taste
- Black pepper to taste
- 2 sheets nori
- 8 Corn tortillas
Optional for serving
- 4 tbsp Guacamole
- 1 tbsp Hot sauce
- 4 tbsp Salsa
Instructions
- Tear the tofu into bite-sized pieces and place it in a bowl.
- Blend or crush the nori sheets into a powder-like consistency.
- Add the lime juice, salt, black pepper, and nori powder to the tofu. Mix well and let it marinate while you prep the vegetables.
- Finely chop the bell pepper, tomato, cucumber, and jalapeños or serrano peppers.
- Add the chopped vegetables to a large bowl.
- Add the marinated tofu to the vegetables and mix well. Taste and adjust the salt and pepper as needed.
- Cover and refrigerate for at least 2 hours for the best flavor.
- When ready to serve, brush the corn tortillas lightly with oil and toast them in an air fryer or skillet until crisp.
- Spread guacamole on the tortillas if using.
- Spoon the ceviche mixture over the tortillas.
- Top with hot sauce or salsa if desired, and serve fresh.
Notes
If you are sensitive to heat, reduce the jalapeños or serrano peppers or leave them out.
This recipe tastes best after chilling for a few hours, which helps the flavors meld.
You can also serve the ceviche in lettuce boats or with tortilla chips instead of tortillas.
Tearing the tofu instead of cutting it gives it a more natural texture and helps it soak up the marinade better.
Storage
Store the ceviche mixture in an airtight container in the refrigerator for up to 2 days. Keep the tortillas separate and toast them just before serving so they stay crisp.
This recipe tastes best after chilling for a few hours, which helps the flavors meld.
You can also serve the ceviche in lettuce boats or with tortilla chips instead of tortillas.
Tearing the tofu instead of cutting it gives it a more natural texture and helps it soak up the marinade better.
Storage
Store the ceviche mixture in an airtight container in the refrigerator for up to 2 days. Keep the tortillas separate and toast them just before serving so they stay crisp.
Nutrition
Serving: 2 tostadasCalories: 268kcalCarbohydrates: 37gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 39mgPotassium: 449mgFiber: 7gSugar: 5gVitamin A: 1604IUVitamin C: 55mgCalcium: 226mgIron: 3mg
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