If you enjoyed the Greek dressing from the previous Whitney’s Kitchen Recipes, you will love this cumin and mint flavored sauce. The tofu takes the place of the yogurt which traditionally makes up a raita sauce.
12 oz soft, silken tofu
1/4 t salt
1 medium-sized cucumber, peeled, deseeded and grated
1 T lemon juice
1/2 t of cumin
1/4 c mint, finely chopped
1. Peel and de-seed cucumber. Grate with a cheese grater and place in a bowl with 1/4 teaspoon of salt to allow the water to come out of the cucumber (allow to sit for 5 minutes).
2. Squeeze out the liquid and place the grated cucumber into another bowl with the mint, cumin, and lemon juice.
3. In a food processor blend tofu until creamy and smooth. Add the blended tofu into the bowl with the other ingredients, mix well and serve.