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Tofu Raita

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.

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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.

Servings
TABLESPOON

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size Makes 2 cups
  • Calories 24
  • Carbohydrate Content 1 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 0 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 55 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g