Vegan Raita

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Vegan Raita

Source Recipezaar, from the October 2006 issue of Vegetarian Times.

 

 

8 ounces (225 g) silken tofu, drained

3 tablespoons (45 ml) vegetable oil

2 tablespoons (30 ml) fresh lemon juice

2 teaspoons brown rice vinegar or 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 (3 tsp) finely chopped fresh mint

1/2 teaspoon ground cumin

 

 

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.

 

 

Makes 2 cups, serves 4 - 6.