Vegan Tzatziki (Tofu-based)
This creamy tofu-based tzatziki is my go-to dip for everything from veggies to pita bread. I love how easy it is to whip up and how refreshing the flavors are in the summer heat!
I remember the first time I tried tzatziki at a little Mediterranean restaurant, and it was love at first bite.
I missed that creamy, tangy goodness when I went vegan, so I set out to create my own version.
This tofu-based tzatziki captures all those flavors while being entirely plant-based.
It's such a simple recipe, and I often find myself making a double batch because it disappears so quickly!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using firm tofu because it gives the tzatziki just the right texture. Make sure to squeeze out as much liquid from the cucumber as possible—no one wants a watery dip! Fresh dill is my favorite, but dried works well too in a pinch. You can adjust the garlic based on your preference; I love a good garlic punch, but feel free to start with one clove if you're not sure.
Tips & Notes
- •I like to store my tzatziki in a mason jar—it keeps fresh for days in the fridge, and it's easy to grab when I'm craving a snack.
- •If you want a little extra zing, try adding a splash of apple cider vinegar.
Recipe Variations
- •Sometimes, I toss in a bit of chopped mint for a refreshing twist—perfect for summer!
- •You can also try adding a pinch of smoked paprika for a smoky flavor.
Storage & Freezing
This tzatziki keeps well in the fridge for about 4-5 days. Just give it a good stir before serving, as it may thicken a bit over time.
Frequently Asked Questions
Can I make this nut-free?
Absolutely! This recipe is already nut-free since it uses tofu. Just be sure to check that any additional ingredients you use are also nut-free.
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This creamy tofu-based tzatziki is my go-to dip for everything from veggies to pita bread. I love how easy it is to whip up and how refreshing the flavors are in the summer heat!
Ingredients
Instructions
- 1
Start by draining and pressing the firm tofu to remove any excess moisture. This will help achieve that creamy consistency.
- 2
In a mixing bowl, crumble the pressed tofu using your hands or a fork until it resembles the texture of yogurt.
- 3
Add the finely grated cucumber, minced garlic, lemon juice, dill, salt, and black pepper to the crumbled tofu.
- 4
If you're using olive oil, drizzle that in now for an extra touch of creaminess.
- 5
Mix everything together until well combined. Taste and adjust the seasoning if needed.
- 6
Let it chill in the fridge for at least 30 minutes to allow the flavors to meld—trust me, it’s worth the wait!
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