Eden Organic

©2014 Eden Foods, Inc.
www.edenfoods.com   
Browse by
Tools
Browse All Recipes
Recipe Search
My Cookbook
My Shopping List
Education Center
Cooking Tips
Food Articles
Home Beauty Recipes
Share
ShareThis

Tofu Stuffed Cucumbers

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

Add to Cookbook Add to Shopping List Print Recipe

Pin It

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

(Add All Eden Ingredients to Shopping Cart)

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 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



©2014 Eden Foods, Inc.    facebook twitter rss