Vegan Tzatziki From Tofu

dairy-free yogurt

🥗Healthier: coconut yogurt

💰Cheaper: regular yogurt

Coconut yogurt is lower in calories and rich in flavor.

fresh dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Dried dill is more affordable and has a longer shelf life.

Grate about a third of an English cucumber (170g) using a box grater.

Wash the cucumber well and pat it dry.

Place the grated cucumber in a fine mesh sieve and sprinkle with 1/2 teaspoon salt.

Stir the salt around with your hands and let the cucumber sit for a few minutes to draw out moisture.

After a few minutes, press the cucumber down to squeeze out excess water.

In a blender, add 200g of soft or silken tofu.

Add 1 clove of garlic (or 1/4 teaspoon garlic powder), 2 teaspoons white vinegar, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill (or mint), 1/4 teaspoon salt, and a pinch of black pepper to the blender.

Blend the mixture until smooth and well combined.

Stir the creamy tofu mixture with the grated and strained cucumber.

Refrigerate the tzatziki until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens