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Cucumber-Mint “Raita” Recipe

Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Cucumber-Mint “Raita”

Photo by: Joseph DeLeo

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.

Other Ideas:

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.

© 2001 Lorna Sass

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

15kcal (1%)
21mg (2%)
2mg (3%)
8mcg RAE (0%)
0mg (0%)
130mg (5%)
0g (1%)
1g (1%)
1mg (3%)

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