Tofu Ceviche with Chili Lime Tortilla Chips

Local 5 Live


Yield: 8 servings


•           1 (14 oz.) block firm tofu, pressed and cubed

•           1 small red onion, chopped

•           1 English cucumber, chopped

•           1 jalapeño, minced

•           1 cup lime juice, divided

•           1/4 cup lemon juice

•           Cooking spray

•           1 tsp. chili powder

•           1 ½ tsp. salt, divided

•           12 (6-inch) corn tortillas

•           1 Roma tomato, chopped

•           1 avocado, chopped

•           1/2 cup chopped fresh cilantro



Combine tofu, onion, cucumber, jalapeño, ¾ cup lime juice and lemon juice in a large bowl. Refrigerate for 1 hour.

Preheat oven to 350°F. Spray 2 baking sheets with cooking spray and set aside.

Place ¼ cup lime juice, chili powder and 1 tsp. salt in a small bowl and mix together.


Cut each tortilla in half twice to create 4 triangles. Dip each triangle into the lime juice and chili powder mixture. Place on prepared baking sheets and lightly spray triangles with cooking spray. Bake for about 15 minutes or until chips are crispy and golden brown. Let cool.

Remove tofu mixture from refrigerator and add tomato, avocado, cilantro and ½ tsp. salt. Mix together and serve with tortilla chips.


*Per Serving: Calories 190, Total Fat 7g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 470mg, Total Carbohydrate 26g (Dietary Fiber 3g, Total Sugars 2g, Includes 0g Added Sugars), Protein 8g, Vitamin D 0%, Calcium 15%, Iron 10%, Potassium 6%

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