Recipes  

Tofu and Cucumber Hors d’oeuvres

  • Preparation 30 MIN
    Cooking 15 MIN
  • Makes 4 dozen, approximately
  • Freezes
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Ingredients

Hors d’oeuvres

Topping

Preparation

Hors d’oeuvres

  1. In a food processor, purée tofu, cashew butter and lemon juice. Add Parmesan cheese and green onions and pulse a few seconds at a time until smooth. Season with salt and pepper.
  2. Shape tofu mixture into small patties of about 15 ml (1 tablespoon) each.
  3. Brush a non-stick skillet with olive oil. Brown patties on both sides, a few at a time, without adding too much oil. Set aside on a plate. Repeat with remaining patties.

Topping

  1. Top each patty with two slices of cucumber and a little sour cream. Sprinkle with Espelette pepper and sea salt, to taste. Serve warm.

Note

The tofu mixture can be shaped two or three days in advance, but cook them at the last moment. They are best eaten the same day, but you can freeze leftovers cooked and then reheat them on a baking sheet in a 200 °C (400 °F) preheated oven for about 10 minutes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 4 Hors d'oeuvre

Content % Daily Value
Calories 160  
Total Fat 13 g  
Saturated Fat 4 g  
Sodium (salt) 170 mg  
Carbohydrates 5 g  
Fibre 0 g  
Protein 10 g