Name: Tofu and Cucumber Hors d’oeuvres
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 dozen, approximately
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

Note from Ricardo

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.

Tofu and Cucumber Hors d’oeuvres

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Hors d’oeuvres

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Note from Ricardo

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