Tofu and Cucumber Hors d’oeuvres | RICARDO

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