Vegan Tofu Tzatziki
on Jul 24, 2020, Updated Feb 04, 2025
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This tofu vegan tofu tzatziki without yogurt is easy to make with just a few ingredients and is the perfect dip for pita, falafel, veggies and more.
Recipe Features
- Made with soft tofu instead of vegan yogurt.
- Vegan and gluten-free.
- Perfect for a holiday dip.
- Serve with Baked Falafel, Baked Tofu Nuggets, bowls like Mediterranean Hummus Bowls, Cauliflower Shawarma Bowls, Vegan Mediterranean Quinoa Bowls, salads like this Chickpea Shawarma Salad, wraps, pita, veggies or chips!
Ingredients
- Tofu: You’ll need soft tofu (not silken, just soft). I do not recommend using any other kind.
- Cucumber: Use long English cucumber, no need to peel it.
- Dill: Fresh or dried dill works but I love the pop of flavour from fresh.
- Vinegar: White vinegar, white wine vinegar or or red wine vinegar all work
See the recipe card below for a complete list of ingredients and amounts.
Step-by-Step Instructions
Step 1. Grate 1 packed cup of cucumber and place in a colander. Sprinkle it with a little salt, this will help start pulling water out. Set the cucumber aside in the sink or over a bowl.
Alternative Draining Method: Instead of placing the grated cucumber in a strainer, line a bowl with a dish towel and place the grated zucchini inside. Move on to the next couple steps, then come back and wrap the cucumber up and squeeze tight to remove the excess liquid.
Step 2. Blend the tofu, garlic, lemon, oil, vinegar and salt together until smooth and creamy. I used an immersion blender for this to make it quick and easy!
Step 3. Finely chop the dill and stir it into the tofu mixture.
Step 4. Go back to the cucumber and start squeezing the water out with your hands.
Keep working on it until you have 1/2 cup packed – or roughly a ball you can squeeze in one hand. Spend a few minutes here, the more water you can squeeze out the better!
Step 5. Stir the grated, drained cucumber into the tofu mixture. Either enjoy right away or set in the fridge for an hour or two to allow the flavors to meld.
Storing
- Fridge: Store the tzatziki in a sealed container in the fridge for up to 5 days.
- Storage Note: It will thicken in the fridge and there may be some excess water after storing depending on how well you drained the cucumber, just drain if off before serving.
More Vegan Sauces
- Vegan Buffalo Dip
- Vegan Caesar Dressing
- Cilantro Chimichurri Sauce
- Lemon Garlic Zucchini Dip
- Roasted Garlic Hummus
- Vegan Spicy Mayo
More Recipes to Try!
Tofu Vegan Tzatziki
Ingredients
- 1 cup packed grated cucumber, 170 g, no need to peel
- 1.25 cup soft tofu, 250 g
- 1 tbsp olive oil, 15 mL
- 2 tbsp lemon juice, 30 mL
- 1 tsp red or white wine vinegar, 10 mL, sub white vinegar
- 1/2 tsp salt, or more to taste
- 1/4 tsp black pepper, optional
- 2 average-sized cloves garlic, 10 g
- 2 tbsp finely chopped fresh dill, approx. 5 g, sub 2 tsp dried dill
Instructions
- Place the grated cucumber in a fine sieve or colander and add a little pinch of salt, toss to combine. Set aside in the sink or over a bowl.
- Add everything else, except for the fresh dill to a blender or use an immersion blender in a suitable container and blend into a smooth, creamy consistency.
- Transfer to a serving bowl or storage container and stir in the chopped dill.
- Go back to the cucumber and start squeezing and working the water out using your hands. Spend a little time here, the more water you can squeeze out the better. You can also transfer it to a dish towel, wrap the towel around it to form a ball and twist and squeeze to get more water out. Keep working on it until you have roughly a ball you can squeeze in one hand, or about 1/3-1/2 cup.
- Add the drained cucumber to the tofu mixture and stir to thoroughly combine.
- You can serve right away or place in the fridge for an hour or two before serving for more flavour.
Delicious!!! The perfect dip for an afternoon snack! My boys love it with pita chips!
Amazing! Have made it at least ten times, and there’s no disappointment at all! Thanks!