Tofu Raita

Tofu Raita Recipe - Vegetarian Indian Dish with Firm Tofu, Olive Oil, and Fresh Herbs

Region / culture: India | Preparation time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tofu Raita is a refreshing and creamy Indian side dish made with tofu, cucumber, and a blend of spices. This dairy-free version of the traditional raita is perfect for those looking for a healthier alternative without compromising on flavor.

History

Raita is a popular Indian condiment that is typically made with yogurt, cucumber, and various spices. This tofu raita recipe offers a unique twist on the traditional dish by using tofu as a base instead of yogurt, making it suitable for vegans and those with dairy allergies.

Ingredients

16 oz (454 g) package of firm tofu, drained
2 tbsp olive oil
0.5 tsp coarse salt or to taste
0.13 tsp cayenne pepper or to taste
2 tbsp fresh lemon juice
0.33 cup thinly sliced scallions (white and light green parts) or chives
1 medium cucumber, halved lengthwise, seeded and chopped
1 tbsp chopped fresh dill or 1 tsp dried

How to prepare

In a blender or food processor, combine all the ingredients. Blend or process until the mixture becomes creamy and almost smooth. Transfer the mixture to a bowl, cover it, and refrigerate it until it is ready to be used.

Variations

Add chopped tomatoes or bell peppers for extra color and flavor.
Use silken tofu for a smoother texture.
Experiment with different herbs and spices such as mint, cilantro, or cumin.

Cooking Tips & Tricks

Be sure to drain the tofu well before using it in this recipe to remove excess moisture and ensure a creamy texture.

- Adjust the amount of salt and cayenne pepper to suit your taste preferences.

- For a smoother consistency, blend the ingredients for a longer period of time.

- Feel free to customize this recipe by adding other vegetables or herbs such as mint or cilantro.

Serving Suggestions

Serve tofu raita as a side dish with your favorite Indian dishes such as biryani, curry, or grilled vegetables. It can also be enjoyed as a dip with pita bread or vegetable sticks.

Cooking Techniques

Blend or process the ingredients until smooth and creamy.

- Refrigerate the raita for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

Substitute lemon juice with lime juice for a tangier flavor.

- Use Greek yogurt instead of tofu for a traditional raita recipe.

Make Ahead Tips

Tofu raita can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the bowl with plastic wrap or a lid to keep it fresh.

Presentation Ideas

Garnish the tofu raita with a sprinkle of paprika, chopped herbs, or a drizzle of olive oil for a beautiful presentation. Serve it in a decorative bowl or on a platter with fresh vegetables for dipping.

Pairing Recommendations

Pair tofu raita with dishes such as vegetable biryani, lentil curry, or grilled tofu skewers for a complete and satisfying meal. It also pairs well with flatbreads, rice, or quinoa.

Storage and Reheating Instructions

Store any leftover tofu raita in an airtight container in the refrigerator for up to 2 days. Stir well before serving and adjust the seasoning if necessary. Do not freeze tofu raita as the texture may become watery when thawed.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 8g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin C: 10% DV

- Calcium: 15% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This tofu raita recipe is a nutritious and delicious side dish that is high in protein and essential vitamins and minerals. It is a great option for those following a vegan or dairy-free diet.

Summary

Tofu raita is a creamy and flavorful Indian side dish that is perfect for those looking for a dairy-free alternative to traditional raita. Packed with protein and essential nutrients, this recipe is a healthy and delicious addition to any meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tofu Raita. It was many years ago, during my travels through India, that I stumbled upon this unique and delicious dish. I had always been a fan of traditional raita, a yogurt-based condiment typically served alongside spicy Indian dishes to help cool the palate. But the idea of using tofu as a base instead of yogurt was something entirely new to me.

I was wandering through a bustling market in Delhi, surrounded by the sights and sounds of the vibrant city. The air was filled with the aroma of spices and cooking food, and I couldn't resist stopping at a small food stall where a young woman was preparing dishes with lightning speed. Intrigued by her skill and efficiency, I decided to linger and watch as she worked.

She was making a variety of dishes, but one in particular caught my eye. She took a block of tofu and crumbled it into a large mixing bowl, adding in finely chopped cucumber, tomatoes, and onions. She then sprinkled in a blend of spices - cumin, coriander, and a touch of chili powder - before finishing off with a generous dollop of creamy yogurt. As she mixed everything together, the colors and aromas blended into a beautiful harmony that made my mouth water.

I couldn't resist asking her about the dish, and she smiled warmly as she explained that it was her own take on traditional raita, using tofu instead of yogurt for a lighter and vegan-friendly option. She had learned the recipe from her grandmother, who had passed it down through generations. Intrigued by her story and the tantalizing aroma wafting from the bowl, I knew I had to try it for myself.

After buying a serving of her tofu raita, I found a quiet spot to sit and savor the dish. The first bite was a revelation - the creamy texture of the tofu blended perfectly with the crispness of the vegetables, while the spices added a depth of flavor that was both comforting and exotic. It was a culinary experience unlike any I had ever had before, and I knew I had to learn how to make it for myself.

Over the next few days, I sought out more recipes for tofu raita, asking anyone and everyone I met for their take on the dish. I discovered that there were endless variations, with each cook adding their own twist to the basic ingredients. Some used mint or cilantro for an extra burst of freshness, while others added in grated carrots or bell peppers for a pop of color. I tried them all, experimenting with different combinations of ingredients until I found the perfect balance of flavors for my own version of tofu raita.

When I returned home from my travels, I couldn't wait to share my newfound recipe with my family and friends. They were initially skeptical about the idea of tofu in raita, but one taste was all it took to win them over. They marveled at the creaminess of the tofu and the burst of flavors from the spices, declaring it a new family favorite.

Since then, tofu raita has become a staple in my kitchen, a dish that never fails to impress and delight. I have shared the recipe with countless people, each of whom has put their own spin on it to make it their own. But for me, it will always be a reminder of that bustling market in Delhi, the warm smile of the young woman at the food stall, and the sense of wonder and discovery that comes from exploring new culinary horizons.