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Monday, July 30, 2012

Peanut Butter and Veggies…Yum?

Trust me on this…this sandwich rocks.  I like a good ol’ PB&J just as much as the next gal (ok, probably more than most), but I wanted a sandwich I could feel a little bit virtuous about eating.

Now, really, doesn’t that look good?  Instead of peanut butter, I slathered on a layer of Thai Peanut  Dip.  This stuff is fabulous with crackers, carrots, cucumbers, etc.  My hooligans love it, and, guess what?  It has tofu in it. Really.  Here’s the recipe:

Thai Peanut Dip

1/2 cup natural peanut butter
1/2 cup silken tofu
2 Tbsp lime juice (about 1 lime)
2 Tbsp soy sauce
2 tsp minced garlic
2 Tbsp brown sugar
1/2 tsp cayenne (I leave this out if making it for kids)

Whir it all up in the food processor until it’s smooth and refrigerate until serving.  It’s fine immediately, though…you don’t have to wait to enjoy it!

To make my favorite sandwich with it, I spread about two tablespoons on some twelve-grain bread, then top it with lettuce, sliced cucumbers, and shredded carrots.  If you’re a sprout lover, throw those on, as well.  I am not.

What makes this a great dip is that it has plenty of peanutty flavor, but the tofu cuts the intensity, as the lime, soy, cayenne, and garlic add a complex mix of flavors.  It all works. Enjoy!


  1. Ok, this looks great, since it reminds me of those spring rolls or whatever they're called that you get at a Vietnamese restaurant with peanut sauce. Mmmmmmmm!

    1. That's exactly what it's could probably use those rice wraps and put the veggies and spread in them and they'd be fabulous...and fewer calories. What a great idea!


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