Vegetarian Tofu & Asparagus Cocktail Sandwiches

Recipe Ingredients

  • 4 slices pumpernickel bread
  • 1 container Fontaine Santé Tofu Spread
  • 12 asparagus, cooked and cooled
  • 3 radishes, very finely minced
  • Arugula leaves
  • 20 mL (4 tsp) olive oil
  • Fresh ground black pepper
  • Preparation: 10 minutes
  • Execution: Easy
  • Cooking time: None
  • Portions: 4

Preparation

Remove crusts from pumpernickel bread and cut into rectangles. Cover with tofu spread. Arrange asparagus and/or radish on each canapé.
Top with arugula, drizzle with oil and season with pepper.