Vegan pumpernickel bites with smoked tofu cream and cucumber

Vegan pumpernickel bites with a cream made from smoked tofu, soya yoghurt, mustard and smoked paprika, topped with cucumber and cress. Finger food and snacks for New Year's Eve, with no baking.

At a glance

• Serves 4
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 251 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 27 g

Ingredients

• 200g smoked tofu
• 1 shallot
• 80g soya yoghurt
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 unwaxed lemon
• 250g pumpernickel
• 150g cucumber
• 10g cress
• 1 tsp mustard
• 1 pinch of pepper

Method

You’ll need: stick blender · chopping board · knife

1. Roughly dice the smoked tofu and shallot.
2. Blend the tofu, shallot, soya yoghurt, mustard, smoked paprika, olive oil and a squeeze of lemon juice with a stick blender into a spreadable cream and season with pepper.
3. Cut each slice of pumpernickel into four squares.
4. Thinly slice the cucumber.
5. Spread the cream on the pumpernickel squares, top each with a slice of cucumber and sprinkle with cress.

Good to know

Everyone knows pumpernickel from the cold buffet; here it gets a smoky tofu cream. It's reminiscent of smoked salmon spread, but without any fish. The cucumber on top keeps the bites fresh.

Swaps

Smoked tofu → plain tofu with more smoked paprika. Soya yoghurt → oat yoghurt. Pumpernickel → wholegrain rye bread. Cress → dill.

Cooking tips

The cream gets firmer if it stands in the fridge for 30 minutes. Top the bites no more than an hour in advance, or the cucumber will release water.

Storage

The cream keeps in the fridge for 4 days; eat topped bites the same day.

Allergens

Vegan; contains soya, gluten (rye) and mustard. Suitable for children and in pregnancy.

Frequently asked questions

How long do pumpernickel bites keep in the fridge?

The cream keeps in the fridge for 4 days; eat topped bites the same day.

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