Fresh & Healthy Veggie Sticks with Natvia Tofu Dressing
Easy Tofu Dressing Salad with Natvia Sweetness: Crunchy Veggie Sticks Recipe
Hello everyone! Today, I’m bringing you a wonderfully light, delicious, and high-protein meal perfect for your health-conscious lifestyle. After a rigorous PT session yesterday and an intense Pilates class today, my body is definitely feeling the burn, but that doesn’t stop me from enjoying healthy food! I’ve been stepping up my diet game as I’ve recently hit a new personal weight record. Remember, the key to a successful diet is to make it fun, enjoyable, and most importantly, delicious!
Crunchy Veggie Stick Ingredients
- Fresh asparagus
- Cucumber
- Colorful bell peppers (any variety)
- Sweet carrot
Creamy Tofu Dressing Ingredients
- Soft silken tofu (100g)
- Creamy cashews (130g, soaked in water for easier blending)
- Fresh lemon juice (1 Tbsp, or 1 Tbsp vinegar)
- Extra virgin olive oil (1 Tbsp)
- Fine salt (1/3 tsp, about 2 pinches)
- Natural sweetener Natvia (2g, or adjust to taste)
- Soft silken tofu (100g)
- Creamy cashews (130g, soaked in water for easier blending)
- Fresh lemon juice (1 Tbsp, or 1 Tbsp vinegar)
- Extra virgin olive oil (1 Tbsp)
- Fine salt (1/3 tsp, about 2 pinches)
- Natural sweetener Natvia (2g, or adjust to taste)
Cooking Instructions
Step 1
Today’s star recipe is ‘Veggie Sticks’! You could honestly call this the easiest salad in the world. Start by preparing your fresh vegetables for dipping. I used asparagus and some vibrant bell peppers I had on hand.
Step 2
For the cucumber, simply scoop out the seedy core with a knife. When choosing asparagus, opt for thinner, more tender stalks if possible, as they’ll be eaten raw. This ensures a pleasantly soft texture. Make sure to cut all your vegetables into similar lengths for easy handling and a neat presentation.
Step 3
Now, let’s prepare the key ingredients for our creamy tofu dressing. You’ll need 100g of soft silken tofu, 130g of cashews for that rich flavor (soaking them beforehand makes blending much smoother!), and one stick (2g) of the natural sweetener, Natvia. You can substitute the silken tofu with firm or firm silken tofu if you prefer. Cashews are highly recommended for their ability to create a wonderfully smooth and creamy dressing texture.
Step 4
It’s time to blend these ingredients into a luscious dressing! I often use my ‘Tupperware Smoothie Chopper’ for quick and easy blending. Add the silken tofu and cashews to the blender. For a burst of freshness, add 1 tablespoon of lemon juice (or substitute with vinegar if you don’t have lemon juice). To achieve a subtle, sophisticated sweetness, add the 2g of Natvia.
Step 5
Add 1/3 teaspoon of salt (about two good pinches) for seasoning. Finally, drizzle in 1 tablespoon of olive oil for richness. Now, power up your blender! You can blend until the cashews are completely smooth for an ultra-creamy dressing, or leave a little texture if you prefer a slightly chunkier consistency. The final texture can be adjusted by how finely you blend the cashews.
Step 6
Since this dressing is for dipping veggie sticks, you don’t want it too runny. A slightly thicker consistency is ideal for coating the vegetables. With 100g of silken tofu and 130g of cashews, I achieved a perfectly thick and creamy texture! Transfer the dressing to a serving bowl, sprinkle with a little chopped parsley for a beautiful finish, and your tofu dressing is ready! Serve with your prepared veggie sticks and enjoy this healthy, delightful meal.
