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Drink recipe · from the recipe book

Salted Cucumber Ginger Mint Tofu Lassi

A cool, creamy, gently salty lassi with fresh cucumber, a bright bite of ginger and plenty of mint, made with a smooth blended tofu and soy milk base in place of yogurt.

Salted Cucumber Ginger Mint Tofu Lassi

Ingredients

  • 7 oz200 gFirm tofuchilled, cut into chunks
  • 1 cup (240 ml)240 gSoy milk, originalcold
  • 1¼ cups sliced120 gCucumberpeeled and chopped
  • ⅓ cup80 gWatercold
  • 1 tbsp15 gLime juice
  • 1 tbsp chopped6 gFresh mintleaves picked
  • 1 tbsp grated6 gFresh gingerpeeled and grated
  • ¼ tsp2 gSalt
  • ⅛ tsp0.3 gBlack pepper

Steps

  1. Prepare first: chill the tofu, soy milk and water; peel and chop the cucumber; peel and grate the ginger; pick the mint leaves and set aside about a sixth of them (a few small sprigs) for garnish.
  2. Make the plant-based yogurt base: blend the tofu, soy milk and lime juice on high for about 1 minute until completely smooth and lightly tangy.
  3. Add the cucumber, the grated ginger, the remaining five-sixths of the mint, the salt and the black pepper to the blender.
  4. Pour in the cold water and blend again for 30 to 45 seconds until frothy and smooth; add a splash more cold water if you like it thinner.
  5. Divide the lassi between two glasses, over ice if you like, and top each with half of the reserved mint leaves. Serve cold right away.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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