Vegan Tzatziki

January 17, 2018

 

I've been making Tzatziki in my family since I can remember. I grew up in North London near Green Lanes, a thriving Cypriot community. It's great as a dip with crunch vegetable batons, and can also be used on the side of anything hot and spicy - the mint and cucumber helps to cool your mouth down!

 

Traditionally it is made with greek yoghurt but I have created this plant-based alternative for all the Vegans out there, or those wishing to cut back on dairy. The Silken Tofu acts as a yoghurt replacement whilst all the other ingredients I would normally use are pretty much the same. The lemon juice and apple cider vinegar packs it some punch, whilst the cumin adds a subtle depth of flavour. 

 

 

INGREDIENTS

300g Silken Tofu, water drained

Half a lemon, juiced

1 tbsp of Apple Cider Vinegar

1 small clove of Garlic

Quarter of a tsp of Ground Cumin (optional)

Pinch of Sea Salt, to taste

1 tsp of Extra Virgin Olive Oil (plus extra for drizzling)

1 tsp of dried mint

70g of Cucumber, half finely diced and the other half coarsely grated

Chives, finely chopped

 

 

METHOD

Firstly, drain the silken tofu in a clean tea towel or muslin and squeeze out all the excess moisture. 


Put all the ingredients, except the mint, cucumber and chives, into a blender. Blitz until smooth. Do the taste test to see if the balance of flavours are to your satisfaction.

 

Transfer to a bowl. Add the mint, the grated cucumber and half the diced cucumber to the mix. Give it a good stir. Garnish with the rest of the diced cucumber and chives, and drizzle with olive oil.

 

 

FLEXI TWEAK

For the traditional versions, simply substitute the silken tofu for a good quality Greek yoghurt and follow the method above.

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