Recipe courtesy of Vegetarian Times, www.VegetarianTimes.com

The VT staffers couldn’t get enough of these bite-size appetizers—and couldn’t believe they were made with tofu cream cheese. (Fresh chives mask the soy flavor.)

Makes 28 bites

Ingredients

1 ½ cups walnuts, divided

16 oz. tofu cream cheese

1 cup finely chopped chives, (4 bunches), divided

½ small shallot, minced (1 Tbs.)

¼ tsp. smoked paprika

1. Preheat oven to 350°F.
2. Spread walnuts on baking sheet, and bake 8 to 10 minutes, or until fragrant.
3. Cool, and grind finely in food processor.
4. Stir together cream cheese, 3 Tbs. chives, shallot, smoked paprika, and 3 Tbs. walnuts until smooth.
5. Season with salt and pepper.
6. Scoop mixture into 2 tsp.-size balls.
7. Roll half in remaining chopped chives and half in remaining walnuts.
8. Serve immediately.

Per piece:
Calories: 88
Protein: 2 g
Total Fat: 8.5 g
Saturated Fat: 1.5 g
Carbohydrates: 2 g
Cholesterol: 0 mg
Sodium: 98 mg
Fiber: 1 g
Sugar: 0 g