Tofu Ceviche

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I’m dedicating today’s post to one of my best friends in the whole wide world–Tini! She LOVES ceviche and although she abhors tofu, I’m convinced that in time I may be able to convert her. This recipe may just be the ticket to tofu conversion… The pressed tofu gives great texture, the coconut and citrus gives bold flavor, and the longer you let the ingredients merry, the better!

Also, I want to congratulate Stephanie of Eat.Drink.Love for being the lucky winner of my Nutiva Coconut Oil Giveaway! Congrats Stephanie!!! ๐Ÿ˜€

And lastly, I want to thank Manu of Manu’s Menu for the lovely award she gave me last week. Manu is the QUEEN of all things culinarily Italian. Her food makes my mouth water all over my keyboard and I swear if I EVER go to Australia, I’ll be knocking on her door for dinner (and then for breakfast and lunch the next day!!!).

No ranting today folks. I had to make this post short and sweet… Happy Tuesday! ๐Ÿ˜€

Tofu Ceviche

(Printable Recipe)


1 16 oz block tofu–cut into 8 slices and pressed

juice from 2 limes

1/4 red onion–finely diced

1/4 bell pepper–finely diced

1 tablespoon olive oil

1 tablespoon Tamari

1/3 cup coconut milk

1 Roma tomato–diced




pinch cumin

cayenne (to taste)

olive oil


*Press tofu. Whisk all ingredients together. Grill tofu. Cut each slice of grilled tofu into 8 cubes. Add warm, grilled tofu to marinade. Stir. Cover. Let marinade at least 1 hour. Serve cold or room temperature.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DCโ€™s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantraโ€”love life, live long, and eat veg-centric cuisine!


  1. I have a hot and cold relationship with tofu. I think grilling it the way you did here is the best way to get a good texture to it. I bet the flavors of the ceviche marinade get into the tofu and make it taste fantastic. ๐Ÿ™‚ So, are these pictures from your new camera? Tell me all about it. ๐Ÿ™‚ Also drop by my blog for yesterdays post (4-16) and grab yourself a versatile blogger award!! You deserve one for sure. ๐Ÿ™‚

    • Nope, this is still the old one! ๐Ÿ˜€ Thanks for the award! HUGS!

  2. I think tofu is one of those things people love or hate. My wife lived in Japan and just doesn’t like it. Maybe you need to come back to Durham and prepare a couple of tofu dishes for her.

  3. Sounds delicious. Great idea. I like fish, but I also like tofu. Looking forward to trying this.

  4. I love that the longer you let it marinade, the better the flavor, unlike fish ceviche that would “over cook.” Great recipe, I’m sure your friend would like it. And congrats to Stephanie for winning and you, Tiffany, for the award!

  5. My kind of food and this recipe of yours gives me one more idea on how to prepare tofu for the next time around at home. Btw, congrats Stephanie and the blog award to you.

  6. I LOVE this idea – ceviche was something I enjoyed in my fish-eating days and I hadn’t really thought about it recently. Very interesting to use tofu, this is something I’ll have to try. I have an old favorite spicy ceviche recipe that would be fun to use this idea in too!

  7. Don’t tell, but I’m actually not crazy about fish ceviche. This tofu version looks like a great improvement to me, particularly with that grilled tofu.

  8. LOVE this idea! I love tofu and abhor fish. ๐Ÿ™‚ Perfect solution! I want to do one with grapefruit, cilantro, and jalapenos.

  9. Oh this looks good. The coconut milk too me by surprise, I totally want to try this over some brown rice! YUM!

  10. Wow, I’d never come up with this! Looks delicious!
    I do like my tofu, but I never get the nice firm grilling going – which tofu do you use, and how do you press it?

  11. Tofu Ceviche?! Well that there is just plain brilliant.

  12. This looks really interesting…
    Tofu Ceviche, what a innovative dish…
    i love tofu so I am sure gonna try this…

  13. Nobody grills tofu like you Tiff! I love the recipe and the photos of this dish. It’s a visual feast!

  14. This sounds spectacular! I love the use of the coconut milk as the marinade I bet it adds a delicious flavor! Tofu isn’t all that bad, hopefully your friend will give it a try!

  15. I have to admit I’m not sold on tofu either. I have yet to eat it in a way that it didn’t tastes like a blob of flavorless rubber!

  16. Tofu ceviche is pure genius. Love the idea and can’t wait to try it.

  17. Tofu ceviche is totally appetizing, Tiff! Looking at the pix makes me drool. I make something like this but without the coconut milk, and instead of lime, I use vinegar and add some soy sauce to it.

  18. Amazing idea! I bet this is even better the next day. I’m wondering if it’s even necessary to grill it, if you could just use firm tofu from the package with the water squeezed out?

  19. Tiff, I’m sure sales of tofu go up when you do a recipe like this. What a gorgeous colourful flavourpacked dish!

  20. I always love your creative ideas to make something unusual yet making our mouth water. You are really a pioneer and a wonderful recipe developer! Never thought of eating tofu this way. Brilliant recipe Tiffany!

  21. Oh my goodness! This looks so fantastic! I want to eat it for breakfast in the sun because we actually have some of that here. So perfect for spring!

  22. Thanks for the comments! ๐Ÿ˜€

  23. I tried making ceviche with green papaya once, and it was a bit too acidic. I’ll have to try your tofu version…sounds delish! And I love that grill pan of yours…will have to get one too!

  24. I love enchiladas, this is a great healthy version of them! I might actually eat tofu this way too ๐Ÿ™‚