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Cucumber Tofu Bundles

Try this refreshing, healthy appetizer

This is a fantastic vegetarian appetizer with refreshing cucumber and Asian-inspired flavors. Filled with colorful vegetables, these bite-sized cucumbers make a good healthy alternative to serve at your holiday party



For the Cucumber Tofu Bundles

  • 2 English cucumbers
  • 1 eight-ounce package of Nasoya Teriyaki or Sesame Ginger TofuBaked
  • 2 Tablespoons mayonnaise or Nasoya vegan Nayonaise
  • 1 1/2 Teaspoon Sriracha
  • Julienned carrot
  • Julienned red bell pepper


For the Cucumber Tofu Bundles

Using a vegetable peeler, peel the outer skin of the cucumber and then cut 24 thin lengthwise strips of cucumbers; place on paper towels to absorb moisture. Cut each piece of Tofubaked into 6 squares (for a total of 24 piece). In a small bowl, stir together mayonnaise or Nayonaise and Sriracha sauce.

For each bundle, place one strip of cucumber on your work surface. Place one cube of tofu and a couple of pieces each of carrot and bell pepper next to the tofu cube. Begin tightly rolling tofu and vegetables in a cucumber strip; secure with toothpicks if necessary. Place on serving plate. Top each cucumber bundle with a dollop of mayonnaise mixture. Refrigerate up to 2 hours before serving. 

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.