For those of you that follow me on social media, you know that I had a canapé assignment for my plant-based cooking program at Rouxbe Cooking School. My last assignment was to have a party and make five small-bite appetizers to serve. That’s my kind of final! I was really pleased with how each one turned out, but if I had to pick a favorite, this would be it. It’s spicy, creamy, citrusy and meaty (from the tofu) all in one bite. It’s super flavorful, light and nutritious. I also love how beautiful it looks on a serving platter. It’s completely raw, so you can make this recipe quickly and still totally impress your guests. Baked tofu is denser and more savory than traditional tofu and you can find it at stores like Whole Foods and Trader Joe’s. Black sesame seeds look cool, but can be a little hard to find. You can stick with plain white sesame seeds or use a sprinkle of black lava salt in their place. I like to use Organicville Sriracha available at Thrive Market. Ideally you want to remove and discard the stem end and string from each sugar snap pod. As you can see from this pic I may have missed a few! Oops. They were delicious none the less. I hope you and your friends enjoy these as much as I do! xJacq
Ingredients: 16 Pieces 2 Watermelon Radish 16 Snap Peas 1 portion Avocado Cream 3-4 oz. Organic Baked Tofu,cut into 16 small slices 1 Tbsp Pomegranate Seeds 1 tsp Sesame Seeds (preferably half black and half white) 1 Tbsp Pomegranate Seeds Sriracha (optional) Fresh Cilantro for Garnish Dressing: 1 tsp sesame oil 1 tsp Tamari 1 tsp Rice Wine Vinegar 2 tsp Orange Juice
1.Slice the watermelon radish into thin slices until you have 16 chips.
2.In a small bowl whisk the ingredients for the dressing together, add the snap peas and toss to coat.
3. Make the Avocado Cream.
4. For each canapé add a dollop of the cream to the center of a radish chip, arrange a dressed snap pea and tofu slice on top. Sprinkle with pomegranate seeds and sesame seeds. Add a dot of Sriracha if desired and garnish with a single cilantro leaf.