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Cucumber Tofu Bundles

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Cucumber Tofu Bundles
  • 24 Servings
  • 25 mins Prep Time
  • 2 hr 30 mins Total Time
  • 20 Cal/Serving

Nutritional Facts

Cal./Serving 20
Total Fat 1g
Saturated Fat
Trans Fat
Cholesterol 1mg
Sodium 50mg
Carbohydrates 1g
Dietary Fiber
Sugars 1g
Protein 2g


1 (8 oz) pkg Nasoya® TofuBaked, Sesame Ginger or Teriyaki flavor
2 English cucumbers
2 tbsp mayonnaise or vegan mayonnaise
1 1/2 tsp Sriracha sauce
Julienned carrot
Julienned red bell pepper


  1. Using a vegetable peeler, peel the outer skin of the cucumber and then cut it into 24 thin lengthwise strips; place on paper towels to absorb moisture.
  2. Cut each piece of tofu into 6 squares (for a total of 24 pieces).
  3. In a small bowl, stir together mayonnaise or vegan mayonnaise and Sriracha sauce.
  4. 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.
  5. Top each cucumber tofu bundle with a dollop of mayonnaise mixture. Refrigerate up to 2 hours before serving.


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!