Tzatziki is a Mediterranean sauce served cold for a dip or with various dishes, such as with Falafel. It’s usually made with a base of yogurt, but this version uses tofu instead. Vegan Tzatziki sauce pairs wonderfully with Easy Vegan Falafel, or simply serve with cut up vegetables and pita bread!
I knew when I developed this Easy Vegan Falafel recipe that I would also have to come up with a Tzatziki sauce! Falafel just isn’t the same without it, in my opinion. It’s this creamy, garlicky, dilly sauce that just pairs so well with it.
Ingredients
- Tofu -firm works fine, soft or silken would also work
- Garlic
- Lemon juice
- Fresh dill (dried if you must) -fresh tastes so much better!
- Apple cider vinegar
- Water
- Salt
- Cucumber – grated
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How to make Vegan Tzatziki
It’s so simple to make. Add everything (except the cucumber) to a food processor and process until smooth.
Grate a whole english cucumber, then place it in the center of a clean towel and squeeze the excess juices out, as much as you can. This will help the sauce not be so watery.
Add the cucumber to the food processor, and pulse until just combined. Don’t over process, you want to leave some texture.
Store in the refrigerator for 3-4 days giving it a good stir before you use it. I don’t recommend freezing it.
Want more creamy, vegan sauces?
Vegan Tzatziki
Ingredients
- 1 block firm tofu (16 oz) or soft
- 3 cloves garlic, peeled
- 1 medium lemon, juiced
- 1/4 cup fresh chopped dill or 2 teaspoons dried dill
- 1 teaspoon apple cider vinegar
- 1/2 cup water
- 1/4 teaspoon salt
- 1 english cucumber, grated
Instructions
- Break the tofu into large chunks and add to a food processor. Add all the ingredients except the cucumber and process until very smooth.
- Grate the cucumber and place it in the middle of a clean towel, then squeeze the extra juices out over a bowl. Add the cucumber to the food processor and pulse a couple of times to combine.
- Store in the refrigerator for up to a week. Serve with Easy Vegan Falafel, cut vegetables, pita bread and more!
Notes
- If you don't want to use tofu, you can substitute plain vegan yogurt instead. It can be expensive and difficult to find though. Sub 16 oz and leave out the water and vinegar.
- Use fresh dill if at all possible, it tastes so much better!
- If you don't care for vinegar, you can leave it out.
Nutrition
I make this tzatziki sauce every few months or so and I use it on your vegan naan. A staple for me. Thank you for the recipes.
Ann
This is a fantastic recipe BUT me, I’m brown, I need a little more spice and flavor LOL, so for 1 block of tofu, double the ACV, double the dill, double the lemon, and THEN it’s a magnificent oil free dairy free nut free tzatziki sauce. I’ll be eating it with zucchini fritters and a beet cucumber salad.
Hey Nora! I read through all the comments before I made this and decided to try making this recipe with silken tofu rather than firm tofu. It turned out great! No grittiness at all. Me and my family loved it. It went so well with your falafel recipe.
Thank you for making my favorite recipes. Anytime I’m searching for a recipe I go to your page first every time and you always come through! You are the best!
Super, Super Bowl dip with carrot chips!
Sounds delicious! Thank you for sharing your great review!
I made this recipe to accompany the falafel I made. I love tzatziki, but I didn’t quite love this recipe. I felt like it had a slightly “gritty” texture to it. I would attribute that to the tofu, as I have made it before in the past with plain vegan yogurt. Anyway, when I made it, I let me 13 and 15 year olds sample it, and they said, “hmmmm….. it seems like it’s missing something.” and then my son blurted out, “yogurt!” So, that’s when I knew it wasn’t just me. I feel like the yogurt would have given it that smoother texture and a little bit more tang. Don’t get me wrong, this is a good recipe. I just think that maybe if Kite plain yogurt (or something similar) was used instead, it might have been great.
I made this with dried dill (no fresh at the store tonight). It was so good! I did add quite a bit more dill, but I kept adding and tasting until I got it to how I like. Thank you for sharing! At first there was a strong tofu flavor but after it sat for about 10 minutes it tasted like the real “dill” 😉 So good! Thank you for sharing!
Hi Jen…good one! (the real “dill”). I’m glad you enjoyed the tzatziki! Thank you!
Hi Nora, I was wondering why there is a need to squeeze the extra water out of the cucumber, when you also add 1/2 cup water. Wouldn’t the cucumber juice add extra flavor. Also why do you use an English cucumber instead of a regular cucumber? Great recipe. Just what I needed. Thanks
, Ann
It makes the recipe more consistent, as different cucumbers have varying amounts of water. But you don’t have to do it that way of course. I think english cucumbers work better here and they don’t have the large seeds, but regular would likely work fine. Thank you!
Hi Nora! Can the leftovers be frozen? There’s just 2 of us eating this and I don’t want it to go to waste. What are your thoughts?
Thanks!
JoAnn
You could try it, but I have a feeling it won’t work so well unfortunately! Cucumbers don’t tend to freeze well, but it’s worth a shot if it’s going to go to waste. I also used it as a salad dressing with chickpeas, to use up the rest if that helps! Thank you.
Have just made this for the first time (new vegan) and whilstbthe flavour is lovely, the texture is really grainy. Is there something I did wrong?
Hi Lou! I’m glad you enjoyed the flavor. I’m not quite sure why it would be grainy, it should be quite creamy and smooth. Maybe it was the kind of tofu you used? I usually use firm tofu and blend until creamy and smooth.
Sometimes a Traditional tofu will give less texture. But you will need to drain and press the water out.
This goes perfectly with your vegan falafel.