If you’re craving a taste of West Africa with a bold, modern twist, this Yaji-infused Mango Tofu Ceviche is your next must-try.
Inspired by the vibrant street food culture of Nigeria and the innovative RoboFood Nigerian Yaji Seasoning, this dish reimagines the traditional Latin American ceviche with a smoky, nutty, and spicy West African soul.
Instead of raw fish marinated in citrus juices, we’re using extra-firm tofu as a plant-based canvas, absorbing the complex flavors of tamarind, lime, Scotch bonnet pepper, and, of course, the star ingredient — Yaji seasoning.
Why This Ceviche Stands Out
While ceviche is typically associated with coastal Latin American cuisine, innovative reinterpretations using alternative proteins have opened up exciting culinary frontiers.
This version honors both authenticity and fusion, blending the fiery depth of Nigerian Yaji — a blend traditionally used on grilled suya meats — into a chilled, citrusy tofu preparation that’s bright, refreshing, and deeply satisfying.
The result is a plant-powered appetizer that dances between tangy, spicy, and smoky, elevated with ripe mango, red onion, and fresh cilantro.
Ideally served chilled over a bed of butter lettuce or with plantain chips on the side, this dish is perfect for summer gatherings, brunch spreads, or as a standout option for vegan guests at your next dinner party.
It’s not just a creative fusion — it’s a celebration of cultural ingredients meeting modern technique and global flavor consciousness.
Key Ingredients & Their Roles
Extra-Firm Tofu: The Plant-Based Protein
Tofu is an excellent substitute in ceviche due to its ability to absorb surrounding flavors when properly pressed and cut.
Using extra-firm tofu ensures that it holds its shape during the ‘cooking’ process in the acidic marinade, mimicking the firm texture of raw fish.
For best results, press your tofu for at least 30 minutes to remove excess moisture, then cube into bite-sized pieces.
RoboFood Nigerian Yaji Seasoning: Authentic Flavor in a Jar
What makes this recipe truly special is the infusion of RoboFood’s Nigerian Yaji Seasoning.
Traditionally known as Suya spice, this blend features ground peanuts, smoked paprika or chili, ginger, garlic, and other aromatic spices that lend a deep, umami-rich backbone to grilled meats.
In this cold preparation, the Yaji adds a surprising warmth and complexity, anchoring the brightness of the citrus and mango.
A little goes a long way — so start with 1½ teaspoons and adjust to taste.
Yaji’s peanut base subtly enhances the nuttiness of the dish, while its chili content delivers a buildable heat that melds beautifully with tamarind and fresh pepper.
If you’re feeling adventurous, you can even toast a tiny bit of the seasoning in a dry pan before adding it to deepen its smokiness, though this is optional.
Tamarind-Citrus Marinade: The ‘Cooks’ the Tofu
The marinade in a ceviche does more than flavor — it chemically denatures the protein, giving it a firmer, opaque texture similar to cooking with heat.
Here, we use a dual-acid approach: fresh lime juice and tamarind concentrate.
Limes provide the bright, zesty element, while tamarind brings a tangy-sweet depth that’s common in West African stews and chutneys.
The combination of tamarind and lime creates a balanced acidity that cuts through the richness of the tofu and Yaji seasoning.
This is the heart of the dish’s flavor profile — it’s sharp, slightly fruity, and incredibly inviting on the palate.
Mango, Chili & Onion: The Fresh Elements
Fresh mango adds a juicy sweetness that counterbalances the acidity and heat.
Use a ripe but firm mango — varieties like Ataulfo or Keitt work perfectly.
Red bell pepper or sweet mini peppers can also be added for extra crunch and color, but the star textural contrast comes from finely diced red onion and a small amount of minced Scotch bonnet pepper for heat.
Scotch bonnet is a staple in West African and Caribbean cuisine — fiery but with a tropical fruitiness.
Use it sparingly, and always remove the seeds and membranes to control the spice level.
You can substitute with habanero if needed, but the flavor profile is slightly different.
Herbs & Garnishes
Fresh cilantro adds a bright, citrusy finish, while sliced green onions contribute mild sharpness and color.
For a true West African touch, consider topping the ceviche with crushed roasted peanuts — a nod to Yaji’s peanut base — and a drizzle of chili-infused oil for extra shimmer and kick.
How to Make Yaji-Infused Mango Tofu Ceviche
Follow these easy steps to create this stunning fusion appetizer:
- Press the tofu: Wrap a block of extra-firm tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Press for 30 minutes to remove excess water.
- Cube and season: Cut the tofu into ½-inch cubes. Place in a mixing bowl and gently toss with 1½ teaspoons of RoboFood Nigerian Yaji Seasoning until evenly coated.
- Prepare the marinade: In a separate bowl, whisk together ⅓ cup fresh lime juice, 2 tablespoons tamarind concentrate, 1 tablespoon water, and ½ teaspoon salt. Stir until smooth.
- Combine: Add the tofu cubes to the marinade, along with 1 diced ripe mango, ¼ cup finely diced red onion, and 1 teaspoon minced Scotch bonnet pepper (seeds removed). Gently mix to combine.
- Chill: Cover and refrigerate for at least 2 hours, or up to 4 hours. Do not over-marinate, or the tofu may become too firm or rubbery.
- Finish and serve: Remove from the fridge and stir in ¼ cup chopped fresh cilantro. Taste and adjust seasoning with more Yaji, salt, or lime if desired. Serve in small bowls over lettuce leaves or with grilled plantain slices on the side.
Serving Suggestions
This ceviche shines as a starter or light lunch.
Consider pairing it with:
- Plantain chips: For a crisp, salty contrast that echoes West African street snacks.
- Coconut rice: A fragrant, creamy base that complements the spicy-sweet profile.
- Avocado slices: Adds creaminess and a cooling effect to balance the heat.
- Chilled hibiscus tea or ginger lemonade: A refreshing beverage pairing that enhances the tropical notes.
Why This Recipe is Nutritionally Balanced
This plant-based ceviche is not only bold in flavor but also nutritionally smart.
Tofu is a complete protein, rich in iron and calcium.
Mango delivers vitamins A and C, while tamarind has antioxidant and digestive benefits.
The dish is naturally gluten-free and cholesterol-free, making it suitable for a wide range of dietary needs.
Because it’s marinated rather than cooked, the dish preserves the freshness and enzyme activity of its raw components — especially when using organic lime juice and fresh herbs.
Yaji seasoning, while bold, contains no artificial preservatives when made with high-quality ingredients like RoboFood’s blend, making this a clean-label option with global appeal.
Frequently Asked Questions
Can I make this with fish instead of tofu?
Yes — and it would be delicious!
Simply replace the tofu with 1 lb of very fresh, sushi-grade white fish like tilapia or snapper.
Cut into cubes and marinate as directed, but reduce the chilling time to 30–45 minutes to avoid over-marinating.
The Yaji seasoning will still add a unique twist to the classic preparation.
How long can I store this ceviche?
This dish is best enjoyed within 24 hours of preparation.
Over time, the tofu may release moisture and the mango can become mushy.
Store in an airtight container in the refrigerator, but do not freeze.
Is tamarind essential?
Tamarind brings a distinctive fruity tang that’s hard to replicate, but if unavailable, you can substitute with a mix of lime juice and a touch of brown sugar or molasses (1 tsp) to mimic the sweetness and depth.
However, authentic tamarind paste is worth seeking out — it’s commonly found in African, Asian, and Latin markets.
Can I make it nut-free?
The peanut content in Yaji seasoning comes from both the blend and the garnish.
To make it nut-free, use a peanut-free suya seasoning alternative (or make your own with smoked paprika, garlic, ginger, and chili) and omit the crushed peanuts.
Note that RoboFood’s version contains peanuts, so check the label if allergies are a concern.
Wrapping It Up: A Bold New Take on Ceviche
This Yaji-infused Mango Tofu Ceviche is more than just a recipe — it’s a flavor journey that bridges continents.
By embracing the boldness of Nigerian street food seasoning and applying it to a chilled, citrus-marinated format, we create something entirely new yet deeply rooted in tradition.
It’s a testament to how powerful a single spice blend can be when reinterpreted with creativity and respect.
Whether you’re vegan, flexitarian, or just curious about global flavors, this dish invites you to explore West African cuisine beyond the expected.
It’s quick to prepare, visually stunning, and guaranteed to spark conversation at your table — proof that fusion cuisine, when done thoughtfully, can delight and inspire.
So next time you reach for that jar of RoboFood Nigerian Yaji Seasoning, think beyond the grill.
Let it elevate a cold dish, a vegetarian meal, or even a brunch plate.
The possibilities, much like the flavor, are bold and endless.
