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Ingredients
for
4
Vegetables with Creamy Tofu Dip
25 min., ready in 33 min.
Time:
191
calories
Calories:
Ingredientsfor
- Ingredients
- 300 grams carrots
- 300 grams Celery
- 500 grams green Asparagus
- 300 grams green Beans
- salt
- 200 grams Silken tofu
- 1 Tbsp Tahini
- 1 tsp light sesame oil
- 1 tsp lemon juice
- peppers (White)
- Apple syrup
- 1 tsp white Sesame seeds
Preparation
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.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 11.76 g | (12 %) | ||
| Fat | 5.25 g | (5 %) | ||
| Carbohydrates | 27.36 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.91 g | (20 %) |