A Vegan's Tzatziki

A Vegan's Tzatziki 

Tzatziki. A word I can never spell, and a little side dish that I tend to forget about. However, I had half a packet of silken tofu in my fridge (as one does...?) and couldn't let this lonely block of of jiggly white matter go to waste. 

Tofu really is quite marvellous. It can take on any flavour - sweet or savoury - so the world was my oyster when I sat down with this sad, little block of tofu. "Turn me into a chocolate pudding!", said the one half of the tofu. "No", retorted the other, "I want you to be able to eat me with warm pita bread!". 




Say no more. 

With dill in the one hand, cucumber in the other and pita bread on the horizon, so began the process of creating a fresh, savoury tzatziki dip.

This tzatziki is high in protein, low in fat, contains no oil, and is super hydrating. 

Tofu - a vegan's fave protein, tofu contains all eight essential amino acids and is an excellent source of iron and calcium. And if anyone asks how much tofu is too much tofu, show them this video. We can safely have between 3-5 servings of tofu each day. Man-boobs: a thing of the past. 

Cucumber - hydrating, detoxifying and cooling, this green veg is great for the skin containing magnesium, potassium and silica, a trace mineral that contributes to strengthening our connective tissues. Botox: a thing of the past.

Lemon - with its juice being a natural antiseptic, lemons can help cure skin problems. Sun burn, bee stings, acne and eczema can all be healed with this sunshine food. Dull skin: a thing of the past. 

and Dill - a herb that has been used for culinary and medicinal purposes for hundreds of years, it has the ability to activate the secretion of certain enzymes and hormones that have hypnotic and calming sleeping effects. Counting sheep: a thing of the past. 


1 cup silken tofu, cubed
½ cup cucumber, seeded and diced
¼ tsp fresh dill
1 tbsp fresh lemon juice
½ tsp fresh lemon zest
1 clove garlic, finely minced
Salt and pepper to taste 

to serve

A sprinkle of za'atar spice. 


1. Remove the cucumber seeds with a spoon and dice the cucumber into small itty-bitty cubes. 

2. Blend the tofu, lemon juice, lemon zest, garlic and salt and pepper in a food processor until smooth. 

3. In a small bowl, combine the cucumber and dill with the blended ingredients. 

4. Refrigerate for a few hours, ideally overnight.

5. Sprinkle some za’atar spice and dig in with warm pita bread, raw veggies or falafels.