Need an easy-to-make (and healthy!) appetizer to serve at your next summer party? We've got the perfect recipe, courtesy of Nasoya! Check it out below.
Servings = 24 Appetizers
2 English cucumbers
1 8 oz package of Nasoya Teriyaki or Sesame Ginger TofuBaked
2 tablespoons mayonnaise or Nasoya vegan Nayonaise
1 1/2 teaspoons sriracha sauce
Julienned red bell pepper
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 pieces). 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 once 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 cucumber strip; secure with toothpicks if necessary. Place on serving plate
Top each cucumber tofu bundle with a dollop of mayonnaise mixture. Refrigerate up to 2 hours before serving
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