Simple Vegan Tzatziki
This vegan tzatziki uses traditional Greek flavours of garlic, lemon and olive oil. Silken tofu is used in place of dairy yoghurt. You can change the amount of garlic or lemon to suit your tastes.
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Peeling the cucumber is optional. Cut the cucumber down its length and use a spoon to scoop out the seeds (seeds aren’t needed in this recipe). Coarsely or finely grate the cucumber (your choice, I use fine but my parents prefer coarse). Squeeze out as much liquid from the grated cucumber as possible and set aside.
  2. In a small blender or food processor, whiz the silken tofu (with excess water pressed out) to make it all smooth. You don’t want any lumps.
  3. In a small or medium bowl, combine the smoothed tofu, cucumber, garlic, half the lemon juice and salt. Stir to combine then add lemon juice to taste. I like mine lemony so start with half first!
  4. Before serving, give the tzatziki a good stir and put on a fancy plate or in a bowl. Drizzle with a little extra oil and garnish with some thinly slice cucumber.

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