This vegan tzatziki recipe is easy to make with just a few ingredients and is the perfect dip for pita, falafel, veggies and more.
- vegan and gluten-free – works for those with dietary restrictions
- parties and holidays – perfect for a holiday spread!
- versatile – serve with salad, falafel, chips, wraps, pita, veggies and more!
- 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 zucchini into the tofu mixture. Either enjoy right away or set in the fridge for an hour or two to allow the flavors to meld.
Recipe Notes and Tips
- The olive oil thickens the tzatziki and makes it creamier but if you need the recipe to be oil-free, it’s okay to leave it out. I prefer it with the olive oil.
- Once you’ve mixed up the dip, you can adjust the seasoning by adding additional salt, lemon or vinegar, or dill to your preference.
- Serve as dip for chips, falafel, pita or veggies, a spread in wraps, gyros and sandwiches or on top of salads and buddha bowls like this mediterranean farro bowls or cauliflower quinoa tabouli bowls
How to Store
- 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.
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- 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 (I use a bit more)
- 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)
- 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.
- Store the dip in a sealed container in the fridge for up to 5 days.
The cucumber can be drained using your hands or by placing it in a dish towel or paper towels and squeezing. The dish towel method is the most effective – place the grated cucumber in the middle of a towel, wrap it up and tightly squeeze tightly until it’s no longer dripping liquid.
This can also be made with cashew cream, vegan sour cream or coconut yogurt instead of tofu but I like tofu best here. I couldn’t find a coconut yogurt I liked enough to use in this. If you have one you enjoy, that’s plain, tangy and doesn’t have an overwhelming coconut flavour, you can try it to replace the tofu. A store-bought vegan sour cream could also work – if using, omit the olive oil. For cashews, use 1 cup of cashews soaked overnight and drained, blended with 3/4 cup of water.
The olive oil thickens the tzatziki and makes it creamier but if you need the recipe to be oil-free, it’s okay to leave it out. I prefer it with the olive oil.
It will thicken in the fridge and there may be some excess water on top after storing depending on how well you drained the cucumber, just drain if off before serving.
- Serving Size: 2 tbsp
- Calories: 41
- Sodium: 98 mg
- Fat: 2.6 g
- Carbohydrates: 0.8 g
- Fiber: 0.3 g
- Protein: 3.7 g
Keywords: vegan tzatziki, easy vegan tzatziki