I love this combination of sweet cucumbers, pungent fresh garlic and cool tart tofu yogurt. I recommend Nori Nu tofu for this recipe as it has a very subtle flavor and blends beautifully. Adjust the flavorings to suit your own taste! Watch this recipe on Delicious TV’s Vegan Mashup
1 Medium to large cucumber (peeled, seeded, grated and well dried)
12 oz Nori Nu Tofu
3 T Fresh lemon juice
1 T Organic cider vinegar
1/2 t. salt
1-2 garlic cloves, peeled and grated
3 T olive oil
Place the cucumber into a colander. Press to extract the water. Wrap the cucumber in a white cotton flour sack towel or paper towels. It’s important to get the cucumber as dry as possible. Set aside.
In a processor blend tofu, lemon juice, vinegar and salt. Add the olive oil, garlic and blend again. Spoon the tzaziki into a bowl and stir in the cucumber. Refrigerate for 1 hour.
Serve with pita chips, falafel or spicy tempeh bites. Tofu Tzaziki is also delicious as a dressing, sour cream substitute or sandwich spread.
Keep refrigerated in a covered container and use within a week.