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Vegetables with Creamy Tofu Dip

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

Ingredients

for serving
300 grams Carrots
300 grams Celery
500 grams green Asparagus
300 grams green Beans
Salt
200 grams Silken tofu
1 tablespoon Tahini
1 teaspoon light Sesame oil
1 teaspoon Lemon juice
Pepper (White)
Apple syrup
1 teaspoon white Sesame seeds
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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.