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Tofu Raita

Vegetarian Times Issue: October 1, 2006 p.61

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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

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

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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
Carbs	1g
Cholesterol	mg
Sodium	55mg
Fiber	g
Sugars	g

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