Sunday, July 19, 2009
Indian food is very popular at our house. I think one of my favorite things about Indian cooking is their use of spice and condiments, both things I adore. When you add the generous use of turmeric (a powerful antioxidant that fights cancer and Alzheimer’s) what is not to like.
Raita is a light refreshing condiment that is typically made with yogurt. We think it is just as good when made with silken tofu. I have been making this dip for about two decades. I have no idea if my seasonings are authentic since this has morphed over the years into the flavors that we like.
Makes approximately 28 tablespoons
12.3 ounces of low fat silken tofu
2 tablespoons of canola oil
2 teaspoons of fresh lemon juice
2 teaspoons of apple cider vinegar
½ teaspoon of salt
¼ cup of fresh dill, minced
1 clove of garlic, finely minced or grated
freshly ground black pepper, to taste
Combine tofu, canola, lemon juice, and vinegar in a food processor. Puree until completely combined and smooth. Refrigerate until needed.
Grate the cucumber and move it to a wire sieve. Sprinkle the cucumber with salt to extract as much water as possible. Wait at least 30 minutes for water to drain. Place cucumber in cheesecloth and squeeze excess water from cucumber.
Stir cucumber, dill and garlic into the tofu mixture and refrigerate until needed. Taste for seasoning before serving; we always add pepper.
Amount Per Serving
Calories - 15.42
Calories From Fat (64%) - 9.85
Total Fat - 1.11g
Saturated Fat - 0.09g
Cholesterol - 0mg
Sodium - 44.46mg
Potassium - 25.38mg
Total Carbohydrates - 0.6g
Fiber - 0.06g
Sugar - 0.25g
Protein - 0.87g
This condiment is one of my favorites. It also makes a fantastic salad dressing. If you want to take it in another direction it is also good with a little Dijon mustard and capers stirred in. Sometimes I add a few freshly toasted cumin seeds that I grind in a spice mill. Sun dried tomatoes are also a nice addition to this sauce. This sauce has many uses.