Serves: 4 | Prep Time: 10 minutes | Cook Time: 0 minutes
Tofu Stuffed Cucumbers


  • 1 pound organic extra firm tofu, drained
  • 2 tsp Eden Umeboshi Paste, or to taste
  • 2 Tbsp fresh chives, finely chopped
  • 2 tsp fresh dill, minced
  • 2 Tbsp organic roasted tahini (sesame butter)
  • 3 large cucumbers, not waxed
  • 1 small red bell pepper, sliced in thin strips for garnish
  • 1 Tbsp finely chopped Kalamata olives, for garnish
    or any black olives


Place the tofu, umeboshi paste, chives, parsley and tahini in a blender or food processor. Grind to a thick paste, not smooth and creamy. Leave the skin on the cucumbers, if not waxed. Peel, if waxed. Slice the cucumbers into 1/2" thick rounds. Using a melon baller, hollow out half the seeds and discard. Do not hollow out completely through. Stuff each cucumber with the tofu mixture. Arrange on a serving platter and garnish with red pepper and chopped olives.

Nutritional Information

Per serving - 180 calories, 11 gram fat (50% calories from fat), 17 gram protein, 8 gram carbohydrate, 2 gram fiber, 0 milligram cholesterol, 319 milligram sodium

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