Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This Greek dip is just wonderful! It makes a perfect accompaniment to barbecued food...

Ingredients Nutrition


  1. In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
  2. Taste, add pepper to taste and more salt if needed. Set aside.
  3. Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
  4. Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
  5. Cover and refrigerate for at least 2-3 hours.
Most Helpful

5 5

This recipe blew me away! We are pretty new to vegan cooking. I thought there was no way this would compare to my regular tzatziki recipe. Wow, was I wrong! This is AWESOME!! I didn't have silken tofu~~only extra firm regular tofu. Other than that, I followed the recipe to a "T" and used it in pita bread with falafel and tomatoes. YUM!! Thanks SO much for sharing! I think I may cut down on the garlic just a tad next time, but otherwise it was PERFECT!!! This will become a staple in our house! :O)

5 5

This is absolutely fantastic, honestly, no one would know it doesn't have dairy products in it. I would easily serve this to non vegan friends and I bet they love it! Very creamy, does not have a funny tofu-ish aftertaste or texture, just really very good-thanks so much for sharing!

4 5

I just made this wonderful recipe and the taste of tofu was barely discernable. I would recommend going easy on the garlic, but apart from that it tastes like the real thing. Great to be served with lebanese bread...