Ingredients

• 4 - small zucchini, cut into 1/4-inch pieces
• 1 tsp - vegetable oil
• 1 tsp - mustard seeds
• 1 tsp - grated ginger
• 1 tsp -red chilli flakes (or powder)
• Salt to taste
• 1/2 tetra pack - firm tofu blended with 1/2 cup non-dairy milk and juice of 1 lemon
• 1 tsp - cumin seeds, toasted and then ground to a coarse powder

How to Make Zucchini Raita

• Heat the oil and add the mustard seeds. When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.
• Cook the zucchini, stirring frequently, until it is fairly soft.
• Turn off the heat and let the zucchini cool. Mix with the tofu yogurt.
• Sprinkle the cumin powder and mix. Check salt.
• Recipe courtesy: Holy Cow Vegan