Tofu Tzatziki
This tofu tzatziki recipe is dairy-free, smooth, creamy, delicious, and this easy vegan tzatziki sauce made with tofu is ready in 5 minutes!
Servings: 16
Calories: 20kcal
Ingredients
- 16 ounces tofu well-drained *see notes*
- ½ medium English cucumber chopped *see notes*
- 3 cloves garlic minced
- 2 tablespoons fresh dill
- 1 tablespoon fresh mint (optional)
- 1 tablespoon lemon juice add more to taste
- 1 tablespoon olive oil *optional: 1 additional tablespoon to drizzle.
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Add the drained tofu, chopped cucumber, lemon juice, olive oil, garlic, dill, mint, salt, and pepper to a food processor or blender. Secure the lid and pulse in short intervals until you reach your desired consistency. Do a taste test and adjust any ingredients if needed.
- Cover and refrigerate for at least 30 minutes or until ready to use. This sauce is best after it has been refrigerated for a couple of hours, allowing the flavors to develop and meld together. Optional: Garnish with extra fresh dill and a drizzle of olive oil if desired when served.
Notes
- Tofu: Soft/Silken tofu, or you can also use firm tofu for a thicker consistency. Be sure to drain off all liquid.
- Cucumber: English cucumbers are seedless and have a thinner skin, making them the best option for a good tzatziki sauce consistency. If you use a regular cucumber, you will need to prep it by peeling and removing the seeds first, then strain as much liquid as possible, or the tzatziki may be too runny.
- How to Store Tzatziki: Tzatziki is best after it has been refrigerated for a couple of hours, allowing the flavors to develop and meld together. The sauce will keep for about 2 to 3 days if refrigerated in an airtight container.
Nutrition
Serving: 30g | Calories: 20kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Fiber: 1g