Tofu and Cucumber Hors d’oeuvres
Tofu and Cucumber Hors d’oeuvres
Ingredients
- 1 block 3/4 lb (350 g) extra-firm tofu, cut into cubes and patted dry
- 1/2 cup (125 ml) cashew butter
- 1/4 cup (60 ml) lemon juice
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- 3 green onions, chopped
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 2 Lebanese cucumbers, thinly sliced
- 1/4 cup (60 ml) sour cream
- Espelette pepper, to taste
- Sea salt, to taste
Instructions
- 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.
- Shape tofu mixture into small patties of about 15 ml (1 tablespoon) each.
- 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.
Tofu and Cucumber Hors d’oeuvres