Cucumber Tofu Bundles

Name: Cucumber Tofu Bundles
Ingredients: 2 english cucumbers; 1 eight-ounce package of nasoya teriyaki or sesame ginger tofubaked; 2 tablespoon mayonnaise or nasoya vegan nayonaise; 1 1/2 teaspoon sriracha; julienned carrot; julienned red bell pepper

Nasoya|Dec. 18, 2015 2:27 pm EST

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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.

Servings

24

Ingredients

2 english cucumbers
1 eight-ounce package of nasoya teriyaki or sesame ginger tofubaked
2 tablespoon mayonnaise or nasoya vegan nayonaise
1 1/2 teaspoon sriracha
julienned carrot
julienned red bell pepper

Directions

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.