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“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.”
READY IN:
25mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

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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