• 1 large cucumber (washed)

  • 1 block tofu

  • 2 Tbsps umeboshi paste

  • 2 scallions (finely cut)

  • Nori flakes
Stuffed Cucumbers

Cut the cucumbers length-ways and scoop out the center with a spoon.

Place the scallions in a suribachi and crush to a paste. (Alternately, you can use a blender to puree them.)

Cut the tofu and steam for 5 minutes.

Add the umeboshi paste and steamed tofu, mash them together.

Fill the cucumber with the tofu mixture.

Cut the cucumbers into ½ inch pieces and serve garnished with nori flakes.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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