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Vegan silken tofu ranch with cauliflower and carrots

A creamy herb dip, fully plant-based and high in protein.

  • 10 min
  • 1 serving
  • Vegan
  • American cuisine
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Vegan silken tofu ranch with cauliflower and carrots

Per serving

Calories
186 kcal
Protein
13.1 g
Carbohydrates
14.7 g
Fat
9.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu150 g
  • Mustard5 g
  • Garlic powderto taste
  • Chives3 g
  • Lemon juiceto taste
  • Extra virgin olive oil1 teaspoon
  • Cauliflower100 g
  • Carrots60 g
  • Saltto taste

Contains: soy, mustard,

In season: October – March

Method

  1. Drain the silken tofu and blend it with the mustard, oil, lemon juice, garlic powder and salt until smooth and glossy.
  2. Snip the chives with scissors and stir them into the dressing; keep it in the fridge until serving.
  3. Wash the cauliflower and break it into small florets; wash, peel and cut the carrots into sticks.
  4. Serve the vegetables with the cold dressing.

This recipe, sized for you

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