Beet Tea Sandwiches with Dilly Tofu Cream Cheese
Number of Servings
5 tea sandwiches (serves 5)
Ingredients

Beet Sandwiches

Dilly Tofu Cream Cheese

  • 1 block Extra-firm tofu, pressed
  • [q:1/2] cup Cashews
  • [q:1/3] cup Fresh dill
  • 2 Tbsp Lemon juice and zest
  • 1 tsp Lemon zest
  • 1 tsp Salt
  • [q:1/2] tspPepper
Directions

  • Dilly Tofu Cream Cheese

    1. Using a food processor, combine the tofu, cashew, non-dairy milk, lemon juice, zest, salt, pepper, and pulse until smooth and creamy. Add in the dill and pulse until just mixed through.
    2. Add the dilly tofu cream cheese to a large bowl and refrigerate until time to assemble, setting aside [q:1/4] cup to make the beet spread.

  • The Sandwich

    1. Using the same food processor, scoop in [q:1/4] cup of dilly tofu cream cheese and the 1 cup cooked beets. Blend until combined.
    2. 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.
    3. 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!
Nutrition Info
391 Calories, 20 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 17 g Total fat (3 g sat), 507 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Calcium, Folate, Iron, Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Potassium, Zinc