Inspired by the yogurt-based raitas of India, I created this pale green, frothy sauce with soft tofu rather than the traditional yogurt. When my friends from Bombay gave it their thumbs up, I felt even more convinced about tofu’s potential to please those who wish to include more soy in their diets or avoid dairy products.
Yield: 4 to 5 cups
12 ounces (1½ cups) silken-soft tofu
2 large cucumbers (about 12 ounces each), peeled and cut into chunks
4 to 5 tablespoons freshly squeezed lime juice
1 tablespoon neutral oil, such as corn or canola
1 cup tightly packed fresh mint leaves
½ cup tightly packed cilantro leaves
½ teaspoon dijon mustard, plus more if needed
1¾ teaspoons salt, plus more if needed
1. In a blender, puree the tofu, cucumbers, 4 tablespoons of the lime juice, oil, mint, cilantro, mustard, and salt. Adjust the seasonings to your taste by adding more mustard, lime juice, and salt.
2. Refrigerate the mixture for at least ½ hour before serving. It keeps well for up to 3 days.
Serve chilled as a refreshing hot-weather soup. Or, thin slightly with water and serve as a drink.
Use as a salad dressing for greens or sliced tomatoes.
I created this sauce to serve alongside the Skillet Grain Medley with Curried Tempeh, where it creates a refreshing counterpart to the dense texture of the grains. Prepare it at least a half hour in advance to give the flavors a chance to meld.
Be sure to use standard, watery cucumbers--not the burpless kind--and don’t remove the seeds.