Cooking with Chef Bryan: Soy ceviche

Soy Ceviche.jpg
Soy ceviche. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan


  • 1 cup cooked and cooled edamame
  • 1 tomato, deseeded and chopped
  • 1 small red onion, finely chopped
  • 1 small cucumber, peeled and finely chopped
  • 1 cup diced extra firm tofu
  • 1 medium carrot, shredded
  • 1/3 cup freshly chopped parsley
  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1 avocado, pitted and flesh removed
  • salt and pepper to taste
  • your favorite chips


  1. Edamame can be found in most grocery stores in the frozen food sections. If frozen, unthaw and use (it’s already cooked). Add the edamame to a large bowl and set aside.
  2. Add the chopped tomato, chopped red onion and chopped cucumber to the bowl of your food processor. Pulse several times to achieve a fine chop on the mixture. Transfer to the bowl with the edamame.
  3. Add the diced tofu, shredded carrot, and chopped parsley to the bowl. Fold to combine everything.
  4. Add the lemon juice, salt and pepper to taste. Fold everything together to combine. Cover and refrigerate for an hour.
  5. Using a slotted spoon, scoop the soy ceviche out of the bowl and into a serve bowl. Slice the avocado on top, serve with your favorite chips and enjoy!