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