Ingredients
- -oz. pkg. firm tofu16 unitdrained
- 2 unit
- coarse salt or to taste1/2 tsp
- 1/8 tsp
- 2 unit
- thinly sliced scallions (white and light green parts) or chives1/3 cup
- cucumber1 mediumhalved lengthwise, seeded and chopped
- Tbs. chopped fresh dill or 1 tsp. dried1 unit
Method
1
Drain the tofu and wrap it in a clean kitchen towel or paper towels, pressing firmly to remove as much excess moisture as possible. Let it rest for 10 minutes to ensure a creamy, smooth consistency.
10 minutes
2
Peel and finely dice the cucumber, then place the pieces in a colander. Lightly salt them and let them drain for 5 minutes to remove excess water, then pat dry with a paper towel.
5 minutes
3
Crumble or roughly chop the pressed tofu and place it into a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as needed.
3 minutes
4
Add the fresh lemon juice and olive oil to the blended tofu and pulse briefly to combine until the mixture is silky and well incorporated.
2 minutes
5
Transfer the creamy tofu base to a mixing bowl and fold in the drained diced cucumber using a spatula or spoon.
2 minutes
6
Season the raita with cayenne pepper to taste, adding a small pinch at a time and stirring to evenly distribute the heat. Taste and adjust lemon juice or seasoning as desired.
2 minutes
7
Cover the bowl with plastic wrap and refrigerate the raita for at least 15 minutes to allow the flavors to meld together and the dish to chill thoroughly.
15 minutes
8
Give the raita a final stir before serving, and optionally garnish with a light dusting of cayenne pepper and a drizzle of olive oil for presentation.