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!
- 12 1⁄3 ounces firm silken tofu (this is one package of Mori-Nu)
- 1 large cucumber, peeled
- 5 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons fresh dill, chopped
- Cut the seeds out of the cucumber (you don't have to be too picky about this!), and finely chop or grate it.
- Put the tofu, cucumber, lemon juice and salt in a food processor and blend until completely smooth.
- Taste for lemon and salt. Stir in the dill.
- 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.
- 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.
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!
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.
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)