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Tofu Stuffed Cucumbers

Serves 4 | Prep Time 10 minutes | Cook Time 0 minutes

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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, 11g fat (50% calories from fat), 17g protein, 8g carbohydrate, 2g fiber, 0mg cholesterol, 319mg sodium

Related Recipes

American, Appetizer, Gluten-Free, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Side Dish, Vegan, Wheat-Free

©2015 Eden Foods, Inc.