The key takeaway I hope you enjoy from this recipe is: you can use tofu and apple cider vinegar as a yogurt substitute!
Plus, this recipe is easier than most traditional Tzatziki recipes because there is no need to drain the cucumber liquid. The reason? It uses thick Medium Firm Tofu, as a yogurt replacement. The cucumber liquid is required to make it the perfect consistency.
Rather than fussing with cucumber in a colander or strainer, you can make this in 2 easy steps in a food processor.
Less mess, fast, easy, chunky, fresh, and dillicious in 5 minutes.
I made this with the Lemon Dilly Dip Mix from Epicure, I've included untested instructions if you don't have the mix, and hope to test and update that version here soon.
Add tofu to food processor with Epicure Lemon Dilly Dip Mix (or individual herbs), salt, pepper, apple cider vinegar. Blend on high until creamy.
Add cucumber chunks and process on high or low until just diced, some larger chunks should still remain, do not over process or the dip will be too runny.
Serve! The flavours will blend almost immediately.
Adult and Kids Vegan Snack or a Meal Ideas with Tzatziki:
Vegan Tzatziki is a protein rich low-fat fast refreshing snack for adults and kids. Try serving Tzatziki dip with raw vegetables, such as carrots, cherry tomatoes, snap peas, and red and orange peppers.
Spread on whole grain toast cut into triangles, or baked no-fat pita chips for dipping, for a light healthy meal, snack, or lunch idea for school or work.