8 chicken breasts, boneless and skinless, pounded thin
2 ½ cups tofutti sour cream
2 tablespoons white vinegar
2 ½ teaspoons cumin
2 teaspoons fresh lemon juice
1 ½ teaspoon kosher salt
½ – 1 teaspoon red chile flakes
½ teaspoon ground turmeric
2 tablespoons vegetable oil
2 English cucumbers, cut into a ¼ inch die
4 tablespoons minced shallot
¼ – ¼ cup chopped fresh mint leaves
Freshly ground black pepper
Prepare the barbeque or grill pan for direct heat cooking (high temperature). Combine tofutti sour cream, vinegar, cumin, lemon juice, salt, chile flakes and turmeric. Set aside 1 cup mixture for cucumber salad. Add chicken to remaining to mixture and coat chicken thoroughly. Let chicken sit for 10 minutes.
Remove chicken from marinade and shake off excess liquid. Drizzle the chicken lightly with some oil and grill chicken, covered 3-4 minutes. Turn over, cover, and cook 2 more minutes. Remove from grill and season with salt.
In a serving bowl, combine, cucumber, shallot, mint, reserve tofutti mixture, and salt and pepper to taste. Serve chicken with cucumber salad.