Vegan Tzatziki! Super Easy Recipe made with TOFU!

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: regular yogurt

Strained cottage cheese offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is a convenient alternative, while parsley adds freshness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, and vinegar is often more affordable.

Open the packet of silken tofu and let it drain in a cup.

Grate the English cucumber using a grater, lining the vessel with cheesecloth to strain moisture.

Squeeze the grated cucumber in the cheesecloth to remove excess moisture, twisting it like a tourniquet.

Set the squeezed cucumber aside and save the cucumber juice for later use.

Add the drained silken tofu to a food processor.

Add 3 tablespoons of lemon juice, 3 cloves of garlic, 1 tablespoon of white wine vinegar, and 1 tablespoon of nutritional yeast to the food processor.

Blend the mixture until it reaches a creamy texture, ensuring the garlic is well incorporated.

If the mixture is too thick, add water gradually until the desired texture is achieved.

Scrape the blended mixture into a bowl and fold in the strained cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens