The Best Tzatziki
"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!"
photo by breezermom
- Ready In:
- 8mins
- Ingredients:
- 5
- Yields:
-
3 1/2 cups
- Serves:
- 10
ingredients
- 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
directions
- 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.
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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 Recipe #232944 and as a dip for Recipe #171352. 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) -
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! -
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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RECIPE SUBMITTED BY
A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with.
Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English.
However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier!
My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me.
Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times!
One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat.
Hope you enjoy, and are inspired by, my ideas!
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