Peanut Butter Tofu Dip With Julienned Veggies
January 15th, 2018 | 1 minute to read
A while ago I read somewhere, that it’s better to eat five small meals a days than three big meals. I guess it depends on your personal habits. For instance, I tend to get up early, so between three main meals it would always be nice to have something small to eat. 😉
So today I made this simple dip to go with some raw julienned vegetables using natural peanut butter. Natural peanut butter tends to have a separated layer of oil, and needs to be stirred and mixed before serving, but it is much better than the normal commercial kind which incorporates partially hydrogenated oil into the product to make it more consistent and perhaps to prolong the shelf life. I am not sure whether the hydrogenated oil is already banned everywhere, so do check your peanut butter ingredients label before you purchase it, as you don’t want to have an unhealthy afternoon snack. 😉
This mild dip goes really well with olive oil and rosemary crackers. I bet if you treat a tofu-hater to this dish it would be a success, just don’t tell them it’s made of tofu! 😉
Kitchen Gadgets: Blender
- 175 g silken tofu (half box of 350g or 12 ounces)
- ¼ cup natural peanut butter
- 1 tbsp agave nectar
- freshly ground black pepper to taste
- paprika to taste
- 1 carrot
- 2 celery stalks
- 1 cucumber
- Julienne all the vegetables.
- Add the silken tofu, peanut butter and agave nectar to a blender and blend really well, then add the pepper and paprika on the top.