Vegetables with Creamy Tofu Dip

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Vegetables with Creamy Tofu Dip
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
191
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie191 kcal(9 %)
Protein11.76 g(12 %)
Fat5.25 g(5 %)
Carbohydrates27.36 g(18 %)
Sugar added0 g(0 %)
Roughage5.91 g(20 %)
Vitamin A1,457.75 mg(182,219 %)
Vitamin D0 μg(0 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.52 mg(21 %)
Vitamin B₆0.16 mg(11 %)
Folate216.92 μg(72 %)
Pantothenic acid0.47 mg(8 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19.01 mg(20 %)
Potassium493.44 mg(12 %)
Calcium140.35 mg(14 %)
Magnesium29.31 mg(10 %)
Iron3.67 mg(24 %)
Zinc1.02 mg(13 %)
Saturated fatty acids0.75 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
300 grams
300 grams
500 grams
green Asparagus
300 grams
green Beans
200 grams
1 tablespoon
1 teaspoon
1 teaspoon
Pepper (White)
1 teaspoon

Preparation steps

1.

Rinse, peel and cut carrots into 1 cm thick (approximately 1/2 inch thick) sticks. Rinse celery, remove strings and cut into 15-20 cm long (approximately 6-8-inch long) pieces. Rinse asparagus, snap off woody ends and peel the lower third of each stalk. Blanch asparagus and beans in boiling salted water, about 8 minutes. Drain, rinse with cold water and let drain again.

2.

Puree tofu with tahini, oil and lemon juice until creamy. Season with salt, pepper, apple syrup and lemon juice. Pour dip into a bowl and sprinkle with sesame seeds. Arrange vegetables in glasses and serve with dip.