Hi Reader,

I made vegan ceviche this week, and I need you to try it.

Tofu and hearts of palm marinated in fresh lime and orange juice, tossed with mango, cucumber, red onion, jalapeño, and cilantro. Avocado on top. Plantain chips on the side.

No fish. No cooking. Ready in 30 minutes.

The torn tofu is the key, as the irregular edges absorb the citrus marinade the way fish would. After 15-20 minutes, it takes on that classic ceviche flavor and texture completely. Hearts of palm add another layer of meaty bite that makes this feel substantial.

As someone with Cuban roots, ceviche is personal to me. Getting the flavor right without the fish mattered. This one does it.

A few things worth knowing before you make it:

• Tear the tofu, don’t cut it. It changes everything.
• Rinse your canned hearts of palm well before using, reduces the sodium.
• Add the avocado on top right before serving, not mixed in. Keeps it fresh and green.
• This gets even better after sitting in the fridge overnight.

Let me know if you make it - tag me @plantifulsurgeon so I can see yours.

→ Full recipe is on the blog!

​Vegan Mango Tofu Ceviche ​

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More plant-forward recipes:

🌱 Vegan Chocolate Cardamom Baked Oatmeal​
🌱 Café Cubano Black Bean Banana Breakfast Bake​
🌱 Middle Eastern Vegan Flatbread with Za'atar Tofu and Chickpeas​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

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