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 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 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 - 205 calories, 11 g fat (47% calories from fat), 15 g protein, 13 g carbohydrate, 4 g fiber, 0 mg cholesterol, 273 mg sodium