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Tandoori Seitan and Cucumber Raita


For the tofu yogurt:
1 package medium-firm tofu, drained (12 or 14 oz) or 1 box firm silken tofu (12 oz)
3/4 cup soy milk
3 tablespoons lemon juice, divided use
1 teaspoon salt, divided use

For the tandoori seitan:
All but 1 cup of the tofu yogurt
1 clove garlic, roughly chopped
2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste - this amount is fairly mild)
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 bay leaves
12 ounces seitan, cut into long, thin strips

For the cucumber raita:
1 cup of the tofu yogurt
1/4 teaspoon cumin
1/4 teaspoon sugar
1 large cucumber, peeled and thinly sliced
2 tablespoons fresh mint chiffonade



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