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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the October 2006 issue of Vegetarian Times. This recipe has substituted the yogurt with silken tofu, lemon juice and vinegar for a creamy-tangy taste without the dairy. This is delicious as a condiment with Indian food or as a dip with pita bread. It is not lacking in flavor and a bit on the spicy side. The mint is lovely and adds a nice cooling effect with the chili. Ingredients:
8 ounces silken tofu, drained |
3 tablespoons vegetable oil |
2 tablespoons fresh lemon juice |
2 teaspoons brown rice vinegar or 2 teaspoons rice vinegar |
3/4 teaspoon salt |
1 large cucumber, peeled, seeded and cut into thin crescents |
1/4 cup dry roasted peanuts, chopped, divided |
1 serrano chili, seeded and finely chopped |
1 tablespoon finely chopped fresh mint |
1/2 teaspoon ground cumin |
Directions:
1. Puree tofu, oil, lemon juice and vinegar and salt in food processor until smooth.
2. Transfer to a medium bowl.
3. Stir in cucumber, Tbsp peanuts, chile, mint and cumin.
4. Sprinkle remaining peanuts on top.
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