Recipe: Vegan Tzatziki

March 06, 2013 March 06, 2013/ Morgan tzatziki2-2215894

So I’m at it again with the sauces.. this time a tzatziki! ave you had it before? It’s such a lovely and refreshing dip/sauce. It’s a creamy sauce with herbs, cucumber and even a bit of cheesy something or other. I used some of the Tofu Feta (from last week) and it is to die for delicious!

I really made it because I will be showing you how to make some yummy vegan gyros tomorrow and this is THE topping for any gyro. It’s also great on salads and as a dip for pita chips.

This is super easy to throw together on a short notice. You can make it ahead of time as well because the flavors just seem to get better when they are left to mingle together in the refrigerator.

8 – 1/4 cup servings

  • 6oz  (about 1/2 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 1/4 cup soy milk
  • 2 Tablespoons lemon juice
  • 1 Tablespoon miso (I used white or yellow in this one)
  • 1 Tablespoon parsley, minced
  • 1 Tablespoon fresh dill, minced
  • Tablespoon fresh mint, minced
  • 2 cloves garlic, minced or grated with a microplane
  • 1/4 cup tofu feta
  • 1 cup cucumber, quartered and sliced thin (I used my mandoline)

Blend together the silken tofu, soy milk, lemon juice, and miso until very smooth using either a standing blender or immersion blender.

Stir in the remaining ingredients. Taste to check for seasoning (you may want some salt or pepper)

Cover and refrigerate for 1-2 hours. It gets even better overnight!

Nutritional information per serving : Serving size:   1/4 cup

0 WWPointsPlus (1/2 cup is 1 point), 25 calories, 0.6g total fat, 0mg cholesterol, 1.4g carbohydrates, 0.1g fiber, 0.3g sugar, 2.2g protein

March 06, 2013/ Morgan/