Mango Ceviche (it’s vegan)

written by Nina Shantel,, published November 30, 2021

I no longer eat animal foods, even fish, due to the toxins and detrimental effects these foods have on my body and blood sugar levels, but there are meals I miss so I’ve been recreating them vegan-style. This vegan version of ceviche is delicious, without any of the microplastics, cholesterol, or saturated fat. I use tofu that I drain and bake.

Vegan fish ingredients:

  • boxed tofu, drained and pressed (only eat/buy certified organic soy products to reduce chemical pesticides)
  • a few twists of black pepper
  • 2 tablespoons coconut aminos (it tastes like a sweeter and less salty soy sauce)

Filling ingredients:

  • large mango, peeled and diced into small cubes
  • ½ cup diced and peeled small cucumber
  • ¼ cup finely diced red onion
  • 1-2 T minced jalapeno pepper
  • 1 teaspoon lime juice
  • ¼ cup fresh chopped cilantro leaves
  • Hot sauce to taste
  • Nori flakes (optional, it provides iodine and a taste of the sea)
  • ½ avocado, diced

Preheat oven to 375 degrees. Crumble tofu with your hands, and place crumbled tofu into a small glass baking dish. Toss the tofu with the black pepper and coconut aminos. Set timer for 15 minutes. Stir and flip tofu with a spatula. Set timer for another 15 minutes. Stir and flip tofu with a spatula. Set timer for another minutes. Stir and flip tofu with a spatula. Tofu is read to eat. Total cooking time is 45 minutes. You want to stir and flip the tofu every 15 minutes.

Mix all the ingredients, including the cooked tofu, except for the diced avocado into a large bowl and toss to combine. Spoon into bowls, top with diced avocado and serve with salted, crispy tortilla chips.

Serves 2

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