Tofu for Two

The yogurt sauce is an Arab dish, Yogurt Ginger Appetizer (Laban ma’ Zanjabeel) from Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa. We only made minor modifications to his recipe and halved it to serve two people instead of four, and the dish came out very very good. Almonds add a nice richness to the soy yogurt. Pictured here is also a simple tomato relish I improvised for the same dinner. We served these as accompaniments to chickpea kababs and bulgur pilaf, also from Habeeb Salloum’s cookbook.

Yogurt Sauce:

• 1,2 dl plain soy yogurt
• 4 tablespoons finely ground almonds, toasted
• 1 tablespoon finely chopped parsley
• 1/2 tablespoon finely grated fresh ginger
• 1/2 tablespoon olive oil
• 1 small clove garlic, crushed
• pinch of cayenne pepper
• salt and freshly ground black pepper to taste

Tomato Mint Relish:

• 2 medium tomatoes, finely cubed
• 1 teaspoon Sriracha sauce (or other hot chili sauce)
• 1 teaspoon dried mint

I thoroughly combined the ingredients for each dish and served immediately.