Description
Vegan tzatziki sauce made creamy with tofu! Dairy-free yogurt can vary in taste & texture but this simple tofu version is always delicious!
Ingredients
Units
Scale
- 170 g cucumber, grated and drained (about 1/3 of an english cucumber)*
- 200 g soft or silken tofu (or 1 cup dairy-free unsweetened yogurt)
- 1–2 cloves garlic (or 1/4 tsp garlic powder)
- 2 tsp white vinegar
- 1 tsp lemon juice
- 1 tbsp chopped fresh dill (or mint)
- 3/4 tsp salt (more to taste)
- Pinch black pepper (to taste)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Wash and dry your cucumber then grate it using a box grater. Sprinkle the grated cucumber with 1/2 tsp salt and let it sit for a couple of minutes. Use a fine mesh strainer or cheesecloth to squeeze as much liquid from the cucumber as possible (the salt will help to draw out the liquid).
- If using tofu, blend the remaining ingredients (including the 1/4 tsp remaining salt). Taste the dip and add more salt if desired or more acid for tang. If using yogurt, you don’t need to use a blender and can stir the ingredients together.
- Stir the drained shredded cucumber into the tofu or yogurt mixture. Refrigerate until ready to serve. The “tzatziki” will likely thicken a little in the fridge and the flavours will continue to meld as it rests.
- Enjoy as a dip with pita and vegetables or add it to dishes like my tofu gyro.
- Keeps well refrigerated in an air-tight container for 2-3 days.
Notes
Approximate Cost: $1.80 Canadian using silken tofu. Dairy-free yogurt in place of the tofu would add 50 cents to 1 dollar. If I were to make this recipe with the traditional Greek yogurt the yogurt would cost me at least $1.60. The silken tofu for this recipe costs me $1.10 and a store-bought vegan yogurt would cost $1.80.
I prefer using an English cucumber for this recipe since they are seedless.
- Category: Sauces & Dips
- Method: Blender
- Cuisine: Greek Inspired