Vegan Tzatziki

1. 1

   In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.

2. 2

   Taste, add pepper to taste and more salt if needed. Set aside.

3. 3

   Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).

4. 4

   Add cucumber (and herbs, if using) to tofu dip, and stir to blend.

5. 5

   Cover and refrigerate for at least 2-3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.