6 Reviews

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!

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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.

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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)

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KristinV June 29, 2010

I never tried tzatziki with silken tofu before, and I do have to say it was very interesting. The more I try it, the more it grows on me. I definetely love the dill!

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Studentchef June 28, 2010

Really good! The lemon juice in this gave it just the right "tang". Mine came out a tiny bit thin, even after it sat in the fridge overnight. I decided to make falafels to go with this lovely sauce. I chopped a tomato, 1/2 a cucumber, half an onion and some lettuce, and dressed it with the tzatziki and used that to to the falafels in some pita bread. AMAZING..and my GF is Greek, so that's an extra bonus

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Kozmic Blues July 02, 2009

What a different way to prepare tzatziki and you are right you would never know it was made with tofu. I served this with lamb burgers that I usually serve with tzatziki and they were great. I tasted yours as is with some veg to know what it tasted like alone, as I add 1 tablespoon of sumac to my tzatziki to compliment the flavours used in the lamb. With or without that extra addition it was yummy and I loved the flavour of the lemon and dill that came through. I am still, as I sit here writing this, can not believe it is made with tofu, it does taste slighly different to regular tzatziki but a thoroughly enjoyable dip. I have saved the left overs to enjoy tomorrow for my lunch with some vegetables. Thanks for sharing!!!

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The Flying Chef July 01, 2008
The Best Tzatziki