It’s a fiesta! Celebrate Cinco de Mayo a few days late, or save this recipe for next year’s Cinco de Mayo! Or make it on any other day of the year, it’s that good! Today Tracy Childs makes tempeh ceviche topped with oil-free creamy chipotle sauce. These are healthy Mexican favorites, only these recipes are far healthier than the non-vegan versions!
Tracy is a Certified Nutritional Consultant and holds a Certificate in Plant-Based Nutrition from eCornell. Tracy has taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with the Physician’s Committee for Responsible Medicine. She is the Founder and Director of Veg-Appeal a San Diego company that offers educational cooking classes, corporate wellness, individual cooking lessons, store tours, &/or personal health coaching. Tracy is also the Founder and Director of PlantDiego, a local nonprofit organization inspired by the movie PlantPure Nation to help educate and support people in living a healthy, whole-food, plant-based lifestyle.
Tracy contributed over 100 recipes for a recently published book — Handbook to Higher Health Consciousness. She’s recently delved into the vegan food business creating a line of whole food plant-based snacks and treats with Tracy’s REAL Foods: Whole food, Plant-Based GOODIES!
- 1 package tempeh steamed and crumbled
- 1 tablespoon hijiki seaweed soaked, drained and rinse AND/OR 2 sheets nori seaweed cut into small pieces, AND/OR 1 tablespoon dulse flakes (optional)
- 1/4 medium red onion diced small
- 2 Roma tomatoes diced
- 1/2 large cucumber peeled, and diced (or use 1 whole Persian cucumber)
- ½ jalapeño seeded and minced OR one small can diced chilis
- 1/2 bunch cilantro stems removed and minced
- 1 small rip avocado diced
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 tablespoons tofu cashew mayonnaise
- Chipotle Cream recipe below
- 6 corn tortillas or 12 small corn tortillas sprayed lightly with cooking spray and baked at 450 degrees for 5-6 minutes per side and cooled, or ten store-bought tostadas/
- Cut the tempeh into cubes and boil or steam in a steamer basket on medium high for 10-15 minutes. Remove from heat, transfer to a medium mixing bowl and cool. Crumble it well, after it cools.
- Prepare the tomatoes, cucumber, jalapeño, red onion, cilantro and avocado and add to the cooled tempeh.
- Combine the lime juice, cumin, vegan mayonnaise and garlic powder in a small bowl, whisk to combine then pour over the tempeh mixture. Season with salt and freshly ground pepper and chill for 1-2 hours before serving.
- Serve the chilled ceviche on baked or store-bought tostadas, garnish with a drizzle of chipotle cream sauce and top with a slice of avocado.
Creamy Chipotle Sauce
- ¾ cup Tofu Cashew Mayo
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- ½ lime squeezed
- 1/8 teaspoon ground chipotle powder or more to taste
- In a small bowl, stir together the ingredients. Enjoy!
Tofu Cashew Mayo
- 1 package silken tofu Mori-Nu Brand or regular tofu – see notes
- 1/4 cup raw cashews soaked and drained well
- 1 tablespoon apple cider vinegar
- 1 teaspoon- 1 tablespoon light miso chickpea or soy
- 1 teaspoon Dijon mustard or 1 tbs if want more
- 1/4 teaspoon probiotic powder optional
- Blend until smooth.
Recently, I have found that recently the organic silken tofu is more watery than it used to be, so I have added about 1 teaspoon chia seeds to correct the consistency. If you are concerned about the color, you can use white chia seeds.
Regular, refrigerated tofu can be used and the flavor is still great! Just add a bit of water when blending. The amount depends on the firmness (water content) of the tofu. Be careful – don’t add to much, but if you do, refer to note #1 and add some chia seeds to gel it up, if needed.
I use 1 tablespoon of the flavor ingredients (miso/mustard) when I use larger amounts of tofu – depending on the type.