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Tofu Stuffed Cucumbers
Serves 4 |
Prep Time 10 minutes |
Cook Time 0 minutes
Ingredients
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
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Directions
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 Info
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
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