Peanut Butter Tofu Dip with Julienned Veggies

Peanut butter tofu dip with julienned veggies0

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 in the west, but it’s still widely presented in the Chinese market. The very fact that hydrogenated oil is one molecule away from plastic just makes me really want to stay away from it. 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 didn’t make them, I found these in the Italian food section and they turn out to be vegan too!). 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! ;)

Peanut butter tofu dip with olive rosemary cracker

Health Index: ⅘ (4 to 5 times a week)
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

1. Julienne all the vegetables.
2. 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.