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Crisp Tofu and Thai Cucumber Raita

 
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If there’s any dish you should be eating RAITA now, it’s this one. Tofu is a powerhouse for protein and all 9 of our body’s essential amino acids. As if the taste isn’t enough, tofu also provides an overwhelming amount of minerals and nutrients, such as calcium which promotes bone health, iron that helps with our metabolism and haemoglobin formation, and magnesium which can help with high blood pressure, reduces your risk of heart attacks and lowers anxiety too. The olive oil in this raita is also full of healthy monounsaturated fats! Cultures throughout times have shown that those with diets containing this elixir of the gods, have a higher life expectancy and also a much lower risk for heart disease! So, not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!

Yield

2

servings

Prep

15

min

Cook

0

min

Ready

15

min

 

Ingredients

100g/3.5oz cucumber, cut into thin strips
50g/1.75oz red bell pepper, cut into thin strips
50g/1.75oz red onion, thinly sliced
150g/5.25oz firm tofu
30ml/1fl oz olive oil

For the Dressing

30ml/1fl oz lime juice
15ml/0.5fl oz fish sauce, or gluten-free soy sauce for Vegan
1 tbsp. coconut sugar
3 cloves garlic, finely chopped
1/2 tsp. Thai red chillis, finely chopped
10g/0.33oz Thai basil, chopped

Directions

  1. Pan fry tofu in olive oil for 2 minutes per side. Cut into half-inch cubes.
  2. Whisk all ingredients for the dressing in a bowl until sugar is dissolved.
  3. Toss in cucumber, bell pepper, and onions.
  4. Transfer to a serving platter and top with crisp tofu pieces.

 

* not incl. in nutrient facts

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