Tzatziki (with vegan option)
Who else is enjoying the summer like weather??? We have been spoiled around Vancouver with sun and temperature well above average.
That kind of weather calls for fresh food and I don’t know about you, but I could eat Tzatziki with pretty much anything.
Originally a Greek recipe, it is widely served all around the Mediterranean countries, and goes along grilled meats and fish, grilled veggies, falafels, kebabs, dip for bread, pitas and fresh veggies… so much more! I use it as a salad seasoning too! So versatile!
I came up with a vegan version while hosting a plant based dinner, and it fools everyone!
Enjoy it and report back!
Tzatziki sauce (with vegan option)
Perfect to serve with anything on a sunny day
- 225 gr Greek yogurt, preferably 5 to 10% fat or medium firm tofu for vegan option
- 2 clovesgarlic minced
- 1 tbsp fresh lemon juice
- 1/2 english cucumber
- Add everything but the cucumber to a blender or food processor and pulse several times until smooth, stopping to scrape the sides as needed. If using tofu, process until completely smooth. If using yogurt, you can blend just stirring with a spatula.
- Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later). Grate the seeded cucumber, leaving the skin on if you want. Add the cucumber by picking it up by the handful and squeezing out excess water over a bowl, then adding it to the blender or food processor. Pulse a couple of times to incorporate or just stir with a spatula. Add salt to taste if you wish.
- Refrigerate completely before serving
Because of the raw garlic and fresh ingredients, fresh Tzatziki will keep just for about 3 days in the fridge. It doesn’t freeze well.