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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Deidre Moyer
  • 2 small cucumbers
  • 1 lb. firm tofu
  • 31â�„2 TBS lemon juice
  • 2 garlic cloves, peeled
  • 1â�„2 tsp. salt
  • 1â�„2 tsp coriander
  • 1â�„2 tsp cumin
  • Pinch cayenne
  • 1â�„4 cup finely sliced red onion
Peel, seed and grate the cucumbers. Let stand for 10 minutes. In blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin and cayenne. Let blend until smooth. Squeeze the cucumbers to remove excess moisture, then place them in a serving bowl with the red onion. Stir the tofu mixture. Chill 2 to 3 hours. Serve with pita chips.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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