lunch/dinner recipes Feb 08, 2018

Many people aren’t too familiar with tofu. Tofu is one of those versatile, can’t go wrong plant-proteins. I always make sure I buy organic and if you can find it, I’d recommend you get organic and sprouted tofu. Having the tofu sprouted makes it easier for the body to break down. Tofu doesn’t have much of it’s own flavor, you can really add tasty spices. One trick I use: I squeeze my tofu between a few sheets of paper towel to get rid off some of the water before I weigh it. It makes it firmer that way. This dip is a fun way to get your feet wet with tofu and it’s super easy to make.

Here is what you need:

1 portion tofu, squeeze some of the water out before weighing

1 clove garlic

fresh ginger

chili pepper, to taste

2 tbs sparkling water

1 tbs oil

1 tbs dried vegetable broth (Seitenbacher) or other spice mix

1 tbs freshly chopped parsley

break up the tofu with your fingers
peel the garlic and ginger
Puree tofu, together with the ginger, garlic, oil and broth
Mix in the fresh parsley


Tip: tofu dip goes very well with vegetable sticks or sautéd vegetables, and of course with your rye bread and fruit, if your Metabolic Balance® personal nutrition plan allows for it

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