Beet Tea Sandwiches with Dilly Tofu Cream Cheese
- 10 slices Ezekiel 4:9 Sprouted Grain Flax Bread
- 1/2 cucumber, sliced thinly with a mandolin
- 1 cup cooked beets
- 1 avocado, sliced thinly
For The Dilly Tofu Cream Cheese
- 1 block firm tofu, pressed
- 1/2 cup cashews
- 1/3 cup fresh dill
- 2 tbs lemon juice
- 1 tsp lemon zest
- 1 tsp sea salt
- 1/2 tsp pepper
For the Dilly Tofu Cream Cheese
Using a food processor, combine 1 block of firm tofu, 1/2 cup cashews, 2 tbs lemon juice, 1 tsp zest, 1 tsp salt, and 1/2 tsp pepper, and pulse until smooth and creamy. Add in 1/3 cup dill and pulse until just mixed through.
Add the dilly tofu cream cheese to a large bowl and refrigerate until time to assemble, setting aside ¼ cup to make the beet spread.
To Make the Sandwich:
Using the same food processor, scoop in 1/4 cup of dilly tofu cream cheese and the 1 cup cooked beets. Blend until combined.
Toast both slices of bread. Spread one side with the dilly tofu cream cheese and the other side with the beet spread. Layer on the avocado slices, and slices of cucumber.
Top with the other slice of toasted bread. Using a large heart shaped cookie cutter or a knife, cut out the sandwich into a heart shape. Save the scraps for snacking, and serve!
This recipe makes 5 tea sandwiches.