Elegant Vegan Peruvian Ceviche Bowl: A Mouthwatering Fusion of Taste and Texture

Allergens

Soy (from tofu)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 lb firm tofu, diced into 1/2
• inch cubes
• 1 large ripe avocado, thinly sliced
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, roughly chopped
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked through and fluffy. Set aside.
2. In a large mixing bowl, marinate tofu by combining it with lime juice, lemon juice, salt, black pepper, garlic powder, cumin powder, paprika, and turmeric. Mix well and let sit for 15 minutes.
3. Heat olive oil in a skillet over medium high heat. Add the marinated tofu and cook until browned on all sides, approximately 8 10 minutes. Remove from heat and set aside.
4. To assemble the bowl, start by placing a generous portion of cooked quinoa at the bottom of each bowl. Top with the cooked tofu, followed by red onion and cilantro. Finish with slices of avocado for a touch of creaminess.

Chef’s Insight

The combination of textures and flavors in this vegan Peruvian ceviche bowl is truly spectacular, creating an unforgettable dining experience.

Notes

For a more authentic flavor, use fresh lime and lemon juices instead of bottled versions.