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Drink recipe · from the recipe book

Salted Turmeric Cucumber Tofu Lassi

A cool, savory lassi with silky blended tofu, fresh cucumber, a golden hint of turmeric and a pinch of salt for a tangy, refreshing sip.

Salted Turmeric Cucumber Tofu Lassi

Ingredients

  • 7 oz200 gFirm tofucut into cubes
  • 1 cup (240 ml)240 gSoy milk, originalchilled
  • 1¼ cups sliced120 gCucumberpeeled and chopped
  • 1½ tbsp20 gLemon juice
  • ¼ tsp1 gGround turmeric
  • ¼ tsp0.5 gGround ginger
  • ½ tsp1 gGround cumintoasted
  • ¼ tsp2 gSalt
  • 1½ tsp chopped3 gFresh mintleaves picked

Steps

  1. Toast the cumin in a dry pan for 30 seconds until fragrant, then tip it onto a plate to cool; this is the only heated step and is optional.
  2. Add the tofu, soy milk, cucumber and lemon juice to the blender.
  3. Add the turmeric, ground ginger, salt and half of the toasted cumin to the blender.
  4. Blend on high for about 1 minute until completely smooth and frothy.
  5. Pour into two glasses over ice, sprinkle the remaining half of the toasted cumin on top and garnish with the mint leaves.

Contains: Soy.

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

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