Ingredients
Hors d’oeuvres
Topping
Preparation
Hors d’oeuvres
- 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.
Topping
- 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.