I love tzatziki! It's so versatile and delicious! You can use it as a dip for vegetables, as a sandwich spread, or even as a salad topping! It's the perfect companion for Greek dolmas and seitan gyros. It adds flavour and zing to anything it touches.
Most tzatziki recipes are made with yogurt, and I have tried replacing the dairy yogurt with soy yogurt, but did not get the results that I was looking for. This recipe is super simple to make and I use silken tofu in a tetra-pac that you can keep in the cupboard until you're ready to use it. If you want to eliminate the added fat, leave out the olive oil.
Vegan Tzatziki Recipe
1 package of firm silken tofu
1 Tbsp. white wine vinegar
Juice of 1 lemon
1/2 tsp sea salt
Put all this in the food processor and mix until smooth. Then add:
2-3 cloves of garlic chopped
2 Tbsp. olive oil
pepper to taste
Mix again in the food processor then remove to a bowl.
Peel one cucumber, slice in half lengthwise and scoop out the seeds. Then grate it onto several layers of paper towel. Once it's all grated squeeze the cucumber inside the paper towel to get out as much moisture as you can. Add it to the tofu mixture and mix. If you like you can add dill or mint if you happen to have some on hand, but I like mine just like that. Mmmmmmm. Creamy, garlicky goodness!!
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