Tzatziki (Vegan)

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Tzatziki Dip (Vegan)

Yield: approx. 8-1/4 cup servings

Author: Jennifer Welsh

Prep time: 10 MinTotal time: 10 Min

Shown served on rice cakes.

Ingredients

• 1 12.3 oz pkg. Mori Nu silken, firm tofu
• 1 large cucumber
• 3 tbsp lemon juice
• 2 cloves garlic
• 1 tbsp red wine vinegar
• 1 tbsp white or yellow miso (can use 1/2 tsp salt instead)
• 1 1/2 tsp dried dill
• 1/4 tsp black pepper

Instructions

1. Peel and grate cucumber into a bowl. You can deseed before grating if you want, but I don't. Using a strainer, or your hands, press cucumber to squeeze out as much water as possible. Set aside. 
2. Add remaining ingredients to a blender or food processor and process until creamy. Pour mixture over grated cucumber and stir to combine. 
3. Cover and refrigerate 2-3 hours before serving. Note: you can skip the chilling and go straight to eating if your tofu and cucumber were already refrigerated. 

Notes:

To make this into a sauce/dressing you can skip grating and pressing the cucumber and just add the entire thing to the blender with all the other ingredients and process until smooth. If you would like it a little thicker, add 1 - 2 tbsp rolled oats along with all the other ingredients. This will work best in a high speed blender.

Calories

34

Fat (grams)

.9

Sat. Fat (grams)

.1

Carbs (grams)

2.7

Fiber (grams)

.3

Sugar (grams)

.9

Protein (grams)

3.5

Sodium (milligrams)

96.1

Cholesterol (grams)

0

Created using The Recipes Generator