Vegetables with Tofu Cream

Ingredients

• 300 g carrots
• 300 g celery sticks
• 500 g Green Asparagus
• 300 g green beans
• Salt
• 200 g silken tofu
• 1 tbsp tahini
• 1 tsp light sesame oil
• 1 tsp lemon juice
• black pepper (white)
• apple syrup
• 1 tsp light sesame

Instructions

1. 1.

   Peel and cut the carrots into about 1 cm sticks. Wash the celery, remove the strands and cut into 15-20 cm pieces. Peel the lower third of the asparagus, trim the woody ends, and blanch with the beans in boiling salted water for about 8 minutes. Drain, shock in ice water, and let drain.

2. 2.

   Blend the tofu with tahini, oil, and lemon juice until smooth. Season with salt, pepper, apple syrup, and lemon juice; transfer to a bowl. Sprinkle sesame on top. Place each vegetable in individual glasses and serve with the tofu dip.