Tofu “Ceviche” with Chili Lime Tortilla Chips Recipe

Tofu marinated in citrus juices and fresh vegetables is served with crispy homemade tortilla chips for a refreshing vegetarian appetizer.

Prep Time: 15 minutes (plus 1 hour for marinating)
Cooking Time: 15 minutes

Ingredients

Tofu “Ceviche”
1 (14-ounce) block firm tofu, drained and cubed
1 cup chopped white onion
1 cup chopped English cucumber
1 jalapeño, deseeded and minced
¾ cup (180 milliliters) lime juice
¼ cup (60 milliliters) lemon juice
1 cup chopped tomato
1 cup cubed avocado
½ cup chopped fresh cilantro leaves
½ teaspoon salt
1 tablespoon (15 milliliters) olive oil

Tortilla Chips
Cooking spray
⅓ cup (80 milliliters) lime juice
1 teaspoon chili powder
1 teaspoon salt
8 (6-inch) corn tortillas

Directions

1. In a large bowl, combine tofu, onion, cucumber, jalapeño, lime juice and lemon juice. Refrigerate for 1 hour.
2. Preheat oven to 350°F (177°C). Coat 2 baking sheets with cooking spray and set aside.
3. In a small mixing bowl, combine lime juice, chili powder and salt.
4. Cut each tortilla into 4 triangles. Dip each triangle into the lime juice mixture and place on prepared baking sheet.
5. Lightly spray chips with additional cooking spray and bake in oven for 10 to 15 minutes, or until chips are crispy and golden brown. Let cool completely on baking sheet.
6. Remove tofu mixture from refrigerator and add tomato, avocado, cilantro, salt and olive oil.
7. Stir to combine. Transfer mixture to serving bowl and serve with tortilla chips.

Nutrition Information

Serves: 8
Serving Size: ⅓ cup tofu (200 grams) and 4 tortilla chips (15 grams)

201 calories, 10g total fat, 2g saturated fat, 0mg cholesterol, 387mg sodium, 20g carbohydrate, 4g fiber, 2g sugar, 12g protein, 415mg potassium, 222mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.