1/4teaspoonsaltcan increase if you prefer it a bit more salty
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.
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.
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!
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.