Tofu Stuffed Cucumbers
Serves 4 | Prep Time 10 minutes | Cook Time 0 minutes
Ingredients
• 1 lb 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 Eden Roasted Sesame Tahini
• 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
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 skin on the cucumbers, if not waxed. Peel, if waxed. Slice cucumbers into 1/2" thick rounds. Using a melon baller, scoop out half the seeds and discard. Do not scoop 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: 205 calories, 11g fat (47% calories from fat), 15g protein, 13g carbohydrate, 4g fiber, 0mg cholesterol, 273mg sodium