A South American take on tofu salad

Marinating tofu isn’t new, but this inspiration from Mark Bittman uses a lime juice marinade and serves the tofu cold, like seviche. Here’s my version.

Lime-marinated tofu seviche salad

For the marinade, Sriracha chili sauce added a little heat and a touch of sweet; instead of salt, I used a few tablespoons of the liquid from the jar of pitted green Manzanilla olives. For the salad, the corn kernels and sweet peppers balanced the tangy lime juice and briny olives, and the almond slivers added nutty crunch.

  • lime juice or vinegar
  • Sriracha chili sauce
  • salt
  • green onions or red onion, thinly sliced
  • jalapeño chile, thinly sliced
  • super-firm tofu, such as Wildwood or Trader Joe’s, cut into small cubes
  • cucumber, chopped
  • fresh corn kernels cut from the cob
  • red and orange sweet peppers, chopped
  • pitted green olives, whole or chopped
  • extra-virgin olive oil
  • pepper
  • avocado, cut into cubes
  • chopped fresh herbs, such as cilantro, basil, parsley, and/or mint
  • toasted almond slivers

1. Put lime juice, Sriracha, salt, and some water in a bowl. Whisk to combine, then add the onions, jalapeño, and tofu. Toss gently and chill for at least 15 minutes and up to 2 days.

2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl. Mix in cucumber, corn, sweet peppers, and olives.

3. Add a few tablespoons of the reserved pickling liquid, some olive oil, and pepper and toss. Gently stir in avocado. Season to taste with salt and more pickling liquid if you like. Sprinkle with herbs and almonds and serve.

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