In a galaxy not too far away, I posted a recipe for homemade tzatziki. While it was amazing, it’s certainly not vegan. The base is made of Greek yogurt… and I was craving some tzatziki today, hardcore. So Matt went looking for a recipe for me (all the way from Colorado, no less! Gotta love that man), and I adapted it to create my own homemade vegan tzatziki!
This recipe is also awesome in that you get to grate something other than cheese. I personally am limited in my grating experience, but cucumbers like this are going to give me plenty of practice! Just watch your fingers — fingers are good on hands, not in dipping sauces.
* 12-14 ounces firm tofu (if you have silken, that works best), well drained but not pressed
* 3 tbsp. lemon juice, fresh
* 1 tbsp. white wine vinegar (or, in a pinch, distilled white vinegar)
* 1/2 tsp. salt, plus additional to taste
* 1 tbsp. minced garlic
* 2 tbsp. olive oil
* pepper to taste
* 1 cucumber, seeded and grated
* 1 tbsp. fresh dill (or 1/2 tbsp. dried dill)
1. In a food processor, blend the tofu, lemon juice, vinegar, and salt. When it’s creamy, add the chopped garlic and oil, then blend it all again.
2. Taste what you’ve got, and add pepper and more salt to taste. When it tastes delicious, set aside.
3. Take your grated cucumber and squish them between your hands to get out as much liquid as possible. Throw into a dish with the herbs, then add the tofu dip and stir to blend.
4. Cover and refrigerate for at least two to three hours.
I fully admit that I did NOT follow that last step when I made it tonight, as I was starving… but it was still incredible! Especially in a wrap over some falafel with shredded lettuce and tomato. Mmmm.