Total Time
25mins
Prep 15 mins
Cook 10 mins

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 Nutrition

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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