| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 368 | 15g | 4g | 45g |
| sugars | fibre | protein | salt |
| 18g | 2g | 18g | 0.8g |
Why I Love Iranian Tofu Mast-o Khiar
A Taste Journey to Iran with Tofu Mast-o Khiar
When I first came across the traditional Iranian dish Mast-o Khiar, I knew I had to put my personal twist on it. Using my appreciation for new flavors as a springboard, I was able to find an interesting parallel between the flavors rooted in my home of Montana and those inherent in Iranian cuisine. Appropriately, Tofu Mast-o Khiar encompasses that bridge, marrying traditional Iranian ingredients with a touch of my personal culinary journey.
Tradition (Re)defined
Though known for my hearty bison burgers and huckleberry pies, Tofu Mast-o Khiar has quickly become one of my top dishes. It seamlessly blends a beloved Middle Eastern dish’s refreshing essence with my passion for incorporating unique protein sources into my recipes – in this instance, firm tofu. This addition not only paves the way for a different interpretation of the original recipe but also makes it accessible for those following a plant-based diet.
It’s much like the Greek Tzatziki, but with richer flavors introduced by the dill, mint, and tofu. I also highly recommend trying it with some warm flatbread; it complements the creamy texture and refreshing flavors of Tofu Mast-o Khiar wonderfully.
A Tip of the Hat to Inspiration
I’d be remiss if I didn’t mention chef Samin Nosrat, whose ground-breaking work in popularizing Iranian cuisine played an instrumental role in my decision to create this recipe. Her cooking philosophy of using salt, fat, acid, and heat to create balanced flavors is something I’ve deeply imbibed in my own kitchen. The Tofu Mast-o Khiar is not only a proof of this inspiration but also a testament to the bridges food can build between vastly different landscapes and customs.
So, join me as I share the joy of Tofu Mast-o Khiar: a celebration of culture, flavor, and the joy of culinary exploration.
What You’ll Need
- 2 cups of firm tofu
- 2 cups of Persian or Greek yogurt
- 1 large cucumber
- 2 cloves of garlic
- 1 tablespoon of dried dill
- 1 tablespoon of dried mint
- 2 tablespoons of chopped fresh chives
- 1/2 tablespoon of salt
- 1/4 tablespoon of black pepper
- 1/4 cup of chopped walnuts
- 1/4 cup of chopped raisins (optional)
- 1/4 cup of chopped fresh herbs such as mint, tarragon, basil (optional)
- Flatbread for serving
Method
Step One
Begin by draining the tofu. Wrap it in a kitchen towel or paper towel and set a heavy object on top of it, like a book or skillet. Allow it to drain for at least 15 minutes. Once the tofu is well-drained, cut it into fine cubes.
Step Two
Peel and finely dice the cucumber. If using a Persian cucumber, there’s no need to remove the seeds. If using a regular cucumber, cut it in half lengthwise and use a spoon to scoop out and discard the seeds before dicing.
Step Three
Peel and finely mince the two cloves of garlic. If you’re not a fan of raw garlic, you can substitute with half a teaspoon of garlic powder.
Step Four
In a large bowl, combine the cubed tofu, chopped cucumber, minced garlic, dried dill, dried mint, chopped fresh chives, salt, and black pepper. Stir until all the ingredients are well combined.
Step Five
Add the Greek or Persian yogurt to the bowl along with the chopped walnuts and raisins if you’re using them. Stir well until everything is well mixed.
Step Six
For a refreshing touch, also add the optional fresh herbs and give everything a final stir. Adjust the seasoning if necessary.
Step Seven
Let the Tofu Mast-o Khiar sit in the fridge for at least an hour before serving. This gives the flavors a chance to meld together. Serve it chilled with your choice of flatbread. Enjoy!
