It has been really fun playing around with tofu. Who knew it was so versatile?? I wanted to make tzatziki for veg burgers and other things. (the 2 yo loves it and will eat it with a spoon!) I bought too much tofu this week, so I decided to try it as a replacement for the usual sour cream and yogurt. Success!!
- 12 oz extra firm tofu
- 2 T olive oil
- 1 cucumber, seeded, grated, and squeezed of its liquid
- 2 tsp dill
- 5 T lemon juice
- 2 T white wine vinegar
- salt and pepper to taste
- Put all ingredients, except cucumber, into food processor. Whiz until smooth. Fold in the cucumber. Adjust seasonings and acid to taste. Best if allowed to mellow for a couple hours before serving.
I pulsed the cucumber in the food processor because I didn’t feel like grating it. When I’m not in a tofu phase I use 2 cups greek yogurt, and I sometimes add to that 1/2 cup or so of sour cream. (but only if I have it on hand. usually just yogurt.) Tags: cucumber, dip, tofu, vegan