Cucumber and Radish Wrap with Tofu Spread

Now here is a dish that is a lot more in tune with this current heat wave.

This one involves no heat whatsoever and just screams of summer! It’s actually a variation on 2 great sandwiches that I used to eat a lot as a kid in the summer time: Cucumber/Mayo and Radish/Butter.

I’ve always loved a good, simple cucumber sandwich on toasted whole wheat with a generous layer of mayo and a good sprinkle of salt and pepper. Or, its almost identical counterpart, the radish version, with butter instead of mayo. Oh, and I would leave the bread “untoasted” for that one.

Since I don’t really do mayo anymore and I like to incorporate a lean protein to [almost] all of my dishes, I decided to make a super fresh and tasty tofu spread that would go well with those two vegetables, as well as supply me with my much sought after protein.

I remembered eating some store bought tofu spread many years ago, back when I was still living with my parents, and I also remembered sort of liking it. (I did NOT eat that kind of stuff back then. I much preferred munching on cooked ham and bologna, if you see what I mean…)

So anyway, I tried to recreate this spread from memory. My first attempt was so bad, I ended up chucking the whole batch and starting over.

I really nailed it at the second try, however. That’s exactly how I remembered it to be. Even better, especially since it’s home made, with fresh ingredients only!

Cucumber and Radish Tortilla Wrap in the making

This tofu spread can be used in any sandwich that you like, as a replacement for mayo for instance, but it also makes a great dip for vegetables, or you could also spread it on whole grain crackers for a quick and healthy snack.

I strongly suggest you double this recipe.

I know I will next time…


  • 100g extra firm tofu
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ½ tsp zaatar
  • 1 green onion, finely chopped
  • ⅛ red pepper, finely chopped


  1. In a food processor, add tofu through zaatar and process, on pulse, until well blended and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
  2. Transfer to a mixing bowl. Add bell peppers and green onions and mix in with a spatula, until well combined.
  3. Use immediately, or keep refrigerated in an airtight container.
  4. I don’t know how long this will keep for, I haven’t tested it yet, but I don’t see why it wouldn’t keep for anything less than a week.


For the cucumber / radish wraps
(for 2 wraps)

  • 2 whole grain soft tortillas
  • ½ seedless cucumber, sliced paper thin
  • 4 whole radishes, sliced paper thin
  • ¼ cup alfalfa sprouts
  • 1 tofu spread recipe


  1. Divide the tofu spread between the tortillas and spread evenly.
  2. Top with slices of cucumber, making sure to leave a little bit of space all around to allow for movement when wrapping the tortillas. (Don’t do like I did!)
  3. Add radish slices and top with alfalfa sprouts
  4. Roll as tightly as you can without ripping the tortilla. Hold in place with toothpicks if you have to.
  5. Cut in half diagonally and serve immediately.




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  1. Donna says

    WOW AND YUM AS USUAL!! Do you use a mandoline or a food processor with a slicing blade to get the paper thin slices??…You are frankly one of the best food photographers in existence….How do you stay consistently so creative, original and prolific in both the recipe-creating AND the photography realms!! You are amazing!

    • says

      My goodness what a beautiful thing to read first thing in the morning! I wish I could wake up to something that pleasant every day. Wow… I am lost for words, here… I guess it’s just me being so extremely passionate about food, it all just comes naturally… :D
      Thank you so much for your kind words, Donna. I think I’m going to get your comment framed! ;)
      Oh, and yes, I do use a mandolin. It’s such a handy tool to have, I couldn’t be without it.

  2. Donna says

    Also….could one sub tempeh for the extra firm tofu? I have heard that the fermenting makes it better health-wise…but would the taste/texture not be as spectacular??

  3. says

    I’ve had cucumber sandwiches but never radish! That sounds good and your spread sounds great too. We all love radishes in this house, even the kids. I love the sprouts in your wrap too, that reminded me to pick some up today :D

    • says

      Oh Heidi, you HAVE to try radish sandwiches. First time I heard of them, I thought it was just plain weird, but trust me, they are the very description of fresh and crisp! I sure am glad I did give them a try. Now go get you some sprouts and some radishes and fix yourself a good fresh sandwich! While you do that, I will go and drool over your polenta lasagna once again… :)

    • says

      Haha! Your comment makes me laugh, Sandy… delicious EVEN if it is healthy. :D This is just too cute… That is exactly what this site is all about, after all. Food that is delicious EVEN if it’s healthy. I love it. Thanks much for your lovely comment. You sure put a huge smile on my face this morning. :D

  4. Jackie Tulumaris says

    HOLY CRAP! What a great recipe!!!! I would suggest quadrupling the recipe so you use the whole package of tofu and all the fresh lemon juice. The larger amount will only last me a few days of lunches IF I share with my husband!

    • says

      So glad to hear, Jackie! Haven’t had that in a while, in fact, I had even forgotten that it existed… now you got me wanting to eat some. Think I’ll have to whip up a batch pretty soon. I might have to take your word and make it at least a double! ;)


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