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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.
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Vegan Tzatziki Sauce
- Total Time: 15 mins
- Yield: 4-8 1x
Ingredients
- 2 cucumbers
- 1 cup of crumbled tofu – 300 gr
- 1 tbsp nutritional yeast
- 1 lemon, juice
- 1–2 cloves of garlic
- 1/4–1/3 cup of olive oil
- 1/2–3/4 cup of water
- salt, pepper
Instructions
- 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!
- Prep Time: 15 mins
This is such a creative use of tofu, Evi. It looks delicious!
Thanks, Linda 🙂
If I could do soy, I would be all over this!!
Oh, no! Are you allergic to soy?
I love the idea of adding tofu to tzatziki! I am currently experimenting with different tofu recipes too – I love that stuff 🙂 Thanks for the lovely recipe!
I really love tofu too! Can’t wait for your lovely tofu creations 😉
OH YUM! Loved this vegan version of tzatziki sauce. Addition of tofu sounds really great here! Lovely!
Thanks, Anu! 🙂
Vegan tzatziki!??!?!? Evi!!!! I’m going to faint. I love love love tzatziki but haven’t had it since going all plant eater, so you have just made my life complete friend!
Happy to hear that!
I’ve missed tzatziki for a long time too, I could never buy unsweetened soy yogurt and I was dying! 😀
Wow, I haven’t had tzatziki in YEARS. This sounds amazing and so easy to make! Love it, Evi.
Thanks, Audrey 🙂
This is brilliant! My guy’s daughter is vegan and so often has to go without some of the condiments at dinner … now I know what to make for her when we’re eating Greek food!
I know the struggle! I also missed tzatziki for such a long time 🙂
This tzatziki looks AMAZING! I’m just imagining this drizzled over freshly baked falafels, SO GOOD! 😀
Thanks, Sarah! Now you made me crave falafels 😀
This looks delicious!
Thank you!
This looks really awesome. I was just wondering what kind of tofu to use. Firm or Extra firm? Or a different kind?
Thanks, Rachel! I used firm tofu for this recipe, but I’m pretty sure it gets even creamier with silken tofu!
I came here to ask you if you know how to make this oil-free?
I tried this recipe and it is delicious. Unfortunately the oil-free version isn’t. 1/3 cup of oil seemed too much, so I first tried using no oil, but it only tasted like tofu. With oil it tastes very good, it is creamy and tasted literally like the original, so thank you.
Good question. I tried this recipe a few times and had the same experience. It needs this much oil, otherwise it tastes too much like blended tofu.
For a lighter version you can use soy yogurt, just like greek yogurt in the original recipe. You may also find light or low fat versions in supermarkets.
Thanks for the quick answer.
It is really difficult to buy vegan yogurt where I live, that’s why I liked this version. I guess I will keep experimenting…
You could try to use more lemon juice, nutritional yeast or herbs, that way the tofu taste would be not that overwhelming. And probably blend for a longer time, to have a creamier finish.
Or use silken tofu, it’s creamier and has a less tofu-y taste.
Thank you. The silken tofu sounds great. I will let you know if it worked.
I hope I could help you 🙂