Total Time
Prep 8 mins
Cook 0 mins

Modified from "Fast and Fun Food" by Karen Claffey. Many have said this is the best tzatziki they've ever had- not knowing it was made with tofu!

Ingredients Nutrition


  1. Cut the seeds out of the cucumber (you don't have to be too picky about this!), and finely chop or grate it.
  2. Put the tofu, cucumber, lemon juice and salt in a food processor and blend until completely smooth.
  3. Taste for lemon and salt. Stir in the dill.
  4. Pour into a serving bowl and enjoy chilled or at room temperature. Besides being a great dip for veggies or tomato slices, it's wonderful on Tofu Gyros.
  5. Keeps well for 1 week. You may want to add a tablespoon or so of water the next day, as it tends to thicken slightly.
Most Helpful

Lovely. Very tasty even though I used dry dill. Like everyone elses' mine was quite thin. I added corn starch, but that didn't help much. Maybe it will be better tomorrow. I used it on Chickpea Salad and as a dip for Eggplant (Aubergine) Gyro. Made for team SSaSSy, ZWT6 ZINGO. Thanks for posting, I love that it does not use mayo!

sarahubasics July 02, 2010

I'm not a huge tofu fan, but wanted to give this a try. It turned out surprisingly well, although I have to admit I prefer the original version better. It was quick and easy to make. I did let my cucumber sit in a colander and drain a bit so it wouldn't turn out too watery. Thanks for sharing! Made for ZWT Zingo by an Unruly Under the Influence.

breezermom June 29, 2010

I really enjoyed the cucumber sauce on your Tofu Gyros so I thought I would give this one a go. This was very nice but I have to admit I preferred the gyro version better so maybe next time I make this I will add a little bit of olive oil because this seems to be the only difference. Thanks for another wonderful vegan recipe. Made for ZWT 6 - Zingo (Voracious Vagabonds)

KristinV June 29, 2010