Quantcast
Get 2 Free Trial Issues Plus a Free Gift

resources

newsletters

sponsored resources


Tofu Raita

Vegetarian Times Issue: October 1, 2006   p.61

Vegan              30 minutes or fewer

 

This classic Indian condiment is usually made with yogurt. We’ve substituted silken tofu, lemon juice and vinegar for the same creamy-tangy taste without the dairy.

Directions

  1. Purée tofu, oil, lemon juice, vinegar and salt in food processor until smooth. Transfer to medium bowl.
  2. Stir in cucumber, 2 Tbs. peanuts, chile, mint and cumin. Sprinkle remaining peanuts on top.

 

 

Member Rating: -

ingredient list

Makes 2 cups

  • 8 oz. silken tofu, drained
  • 3 Tbs. vegetable oil
  • 2 Tbs. fresh lemon juice
  • 2 tsp. brown rice vinegar or rice vinegar
  • 3/4 tsp. salt
  • 1 large cucumber, peeled, seeded and cut into thin crescents
  • 1/4 cup dry roasted peanuts, chopped, divided
  • 1 serrano chile, seeded and finely chopped
  • 1 Tbs. finely chopped fresh mint
  • 1/2 tsp. ground cumin

Nutritional Information

Per TABLESPOON:

Calories 24
Protein 1g
Total fat 2g
Saturated fat g
Carbs 1g
Cholesterol mg
Sodium 55mg
Fiber g
Sugars g
Your rating: 
Rate this Recipe 		| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes

Add a comment

Community

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions