Friends! Guess what happened in my kitchen the other day? You guessed it already didn't you... you clever minx you. 😉 Yes, I filled a hole in my heart, and that hole was filled with Easy Vegan Tzatziki. Maybe it's a strange way to fill a hole in your heart, but I somehow feel more complete knowing I have this quick and easy recipe in my collection.
Tzatziki (←note to self, good scrabble word!), ehem, traditional tzatziki is made with Greek yogurt, so not vegan. I had a google around and found several vegan tzaziki recipes but they were made with vegan yogurt. Now there is nothing wrong with that, I'm sure it tastes fab, but for picky recipe writing me, I have two problems with that:
- Vegan store-bought yogurts are expensive.
- Vegan store-bought yogurts are hard to find.
These are two qualities I try hardest to avoid with my recipes as I try to make them with ingredients you can find at almost any grocery store. My discount grocery store down the street does NOT carry vegan yogurts, but you know what it does carry? Tofu.
The same idea I had for my Quick & Easy Vegan Cottage Cheese, and my Vegan Blue Cheese Dip, I used my good ol' friend. Oh, tofu, how you have saved me so many times. The cool thing about using tofu in this recipe is you can buy different firmnesses of tofu to result in either a thinner or thicker vegan tzatziki. Yeah, I know, pre-tay cool. Thank you dear tofu.
My fave texture was using medium-firm tofu for the optimal thick and creamy vegan tzatziki texture. But medium tofu will also work it will just be a tad runnier. And firm tofu will work but it will be a tad thicker and you may have to add a bit of water to help thin. The result? Cool cucumber, hints of garlic, perfect creamy vegan tzatziki every time.
To make Easy Vegan Tzatziki: add everything but the cucumber to a blender or food processor and pulse several times until smooth stopping to scrape the sides as needed.
Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later). The seed area is the wateriest area so removing this will help ensure a nice thick vegan tzatziki. Grate the seeded cucumber. Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor. Pulse a couple of times to incorporate.
Tah dah! Now fair warning, this is a bit more on the creamy-yellow side of the white scale due to tofu not being perfectly white, but that hardly seems like a big deal to me when the flavour friends are all there.
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods. Omnomnom!
Common Questions:
- Is tzatziki gluten-free? This recipe is 100% gluten-free (and vegan!)
- What can I use instead of dill in tzatziki? If you aren't a fan of dill, it can be replaced by mint, thyme, parsley, tarragon, or basil.
- Is tzatziki sauce supposed to be runny? No it's not. If your tzatziki is runny, it is likely being caused by the excess water in the cucumber. Per the notes below: Add everything but the cucumber to a blender or food processor and pulse several times until smooth stopping to scrape the sides as needed. Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later). Grate the seeded cucumber. Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor. Pulse a couple of times to incorporate.
(click stars to vote)
Easy Vegan Tzatziki
Servings:
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Ingredients
- 225 g medium-firm tofu, drained
- 2 tablespoons olive oil
- 2 cloves garlic,, minced
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ English cucumber
Instructions
- Add everything but the cucumber to a blender or food processor and pulse several times until smooth stopping to scrape the sides as needed.
- Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later). Grate the seeded cucumber. Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor. Pulse a couple of times to incorporate.
Nutrition
Bon appetegan!
Sam.
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Fraz says
Delicious, healthy and easy tzatziki recipe. It took my vegan burgers to the Top. As they say, this recipe is FIRE!
Kim Burke says
I had some cucumber powder that I've been wanting to try out. I added 1 Tablespoon of cucumber powder in place of the fresh. I sliced fresh cucumber (straight from my garden) for my Gyro wrap.
Suzanne says
THANK you.
I made this for an extended family dinner and it was very well received--as in, I love when non-vegans eat something and don't even comment/ask if it is vegan or not. Proof is in how little was left after dinner. 🙂
I also really appreciate that this recipe uses tofu and is nut free. I agree with you that finding decent vegan yogurt isn't easy and is expensive and frankly I don't want cashews in everything!
Thanks again!
Jean says
This is an incredible dopple-ganger recipe! My family had no idea I used SILKEN tofu and blemed with an electric stick high speed blender. It was a bit hit! I added twice the lemon juice, apple cider vinegar and dried dill..did not put salt! And I didn't have a cucumber, but still, you'd not know the difference!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're glad it was a hit!
Shannon Hunter says
Ya-UM! I made this and used it as a dressing in a salad with crispy, air-fried chickpeas and small nuggets of falafel. SO good!
Sandy B says
Did peel the cucumbers for this recipe? Should I do that or leave them unpeeled?
Jess @ It Doesn't Taste Like Chicken says
Peeling isn't necessary for this recipe.
Suzy says
Ingredient question: The picture shows a 454 g package of tofu, but the ingredients say 255 g. Are you only using 1/2 the package for this recipe? Thanks!
Iris says
Hi Sam, just made this and it is amazing! Question tho, taste was great but was gritty wondering if I didn't pulse it enough, or the tofu, only had firm on hand and was anxious to try this recipe. Thanks
Jess @ IDTLC Support says
We're glad the taste was great! Gritty texture is likely a result of the firmer tofu.
Jenn says
Everything I try from Sam is a hit with vegans AND non vegans. Srsly the best dip and can be used and slathered on so many things!
Sam Turnbull says
Yay! So happy to hear that, thank you for your review 🙂
Peggy Does Cake says
This is fantastic. I mistakenly bought firm tofu, not medium firm, but I just added a bit of vegetable broth and it was fine. I doubled the recipe, but followed it exact (doubled because my Vitamix works better with more ingredients in it). I was happy I doubled it! I love the heavy garlic in this recipe because it completely masked the tofu taste. I saw a review where someone said they could bathe in this stuff: I agree. Also, I made this to go with your Greek Sheet Pan dinner (which was incredible in and of itself!). Together, with brown rice and naan, this meal was epic. I'm making it again next week when our omni friends come over for a birthday celebration. Thank you, Sam. Every single recipe I've tried of yours has been an absolute winner!
Jess @ IDTLC Support says
Yum! That all sounds wonderful!
Bianca says
Wish I could bathe in this.
Lori F Hall says
How much in volume does this make...just wondering if I need to 2x or 3x the recipe. Thank you.
Jess @ IDTLC Support says
It makes about 2-3 cups!
Sam says
The best vegan tzatziki I have ever made! I find all the recipes I have gotten off this website have been wonderful. Sam knows her stuff!
Amber says
Your tzatziki was the perfect addition to our work lunch donairs. The texture was perfect, the taste was delicious and it was so easy to make.