Tofu Ceviche

• 11/2 pounds firm tofu (11/2 blocks)
• 1/2 cup cider vinegar or sherry vinegar
• 1 teaspoon sugar
• 1 teaspoons salt
• 4 scallions, sliced
• 1 teaspoon minced garlic
• 1 bunch radishes, sliced or chopped
• 1 cucumber, sliced or chopped
• 1 avocado, cubed
• 1 tablespoon olive oil
• 1/2 teaspoon pepper
• 1/2 cup chopped fresh cilantro

1. 1. Cut the tofu into small cubes. Put the vinegar, sugar, salt, and 1 cup water in a large bowl. Whisk to combine, then add the scallions, garlic, and tofu; toss gently to coat with the marinade. Refrigerate for as little as 15 minutes or up to 2 days.
2. 2. Drain the tofu mixture, reserving the pickling liquid. Put the tofu mixture in a large bowl and add the radishes, cucumber, and avocado.
3. 3. Toss the ceviche with 2 tablespoons of the reserved liquid, and the olive oil and pepper. Taste and adjust the seasoning, adding more pickling liquid if you like. Sprinkle with the cilantro and serve.
4. Variations: Greek-Style: Use red wine vinegar instead of cider. Swap 1 small red onion for the scallions, 2 tomatoes for the radishes, capers or chopped olives for the avocado, and parsley for the cilantro.
5. Vietnamese-Style: Use lime juice instead of the vinegar and add 1 or 2 teaspoons fish sauce (unless you're being strictly vegan). Try fresh mint or Thai basil instead of the cilantro. Top with crushed peanuts if desired.

firm tofu, cider vinegar, sugar, salt, scallions, garlic, radishes, cucumber, avocado, olive oil, pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tofu-ceviche-52819581 (may not work)