This vegan tzatziki sauce is a fantastic light and creamy dip made with tofu. It’s a great sauce for BBQ and picnics, and it’s a delicious snack with a pita bread or falafel or just on a slice of toast. You can also dip veggies and chips in this yummy sauce….or just eat it right out of the bowl with a spoon!
Yes, I am a tzatziki type of girl. Tzatziki and hummus are definitely my favourite dips. I usually use unsweetened soy yogurt to make my tzatziki, but that’s a longer process, since you have to drain the yogurt if you want a thicker, greek style yogurt. This tofu version is the fast alternative, where you can perfectly adjust how thick you want your yogurt to be with water. Use an olive oil with a neutral taste to get the perfect result.
You can also add fresh or dried herbs, basil, dill and mint are great in this sauce. Or try to add a bit of chili or more lemon for a more refreshing taste.
- 2 cucumbers
- 1 cup of crumbled tofu - 300 gr
- 1 tbsp nutritional yeast
- 1 lemon, juice
- 1-2 cloves of garlic
- ¼-1/3 cup of olive oil
- ½-3/4 cup of water
- salt, pepper
- Start by shredding cucumbers. Use a handheld grater (or a food processor if you wanna be quicker). Set aside for 5 minutes, then drain cucumbers.
- Meanwhile add tofu, nutritional yeast, lemon juice, garlic, olive oil, water and seasoning to blender and blend until completely smooth. Adjust consistency with water and creaminess with olive oil.
- Mix together tofu 'yogurt' with shredded cucumbers. Serve cold. Enjoy!