Friends! Guess what happened in my kitchen the other day? You guessed it already didn’t you… you clever minx you. 😉 Yes, I filled a hole in my heart, and that hole was filled with Easy Vegan Tzatziki. Maybe it’s a strange way to fill a hole in your heart, but I somehow feel more complete knowing I have this quick and easy recipe in my collection.
Tzatziki (←note to self, good scrabble word!), ehem, traditional tzatziki is made with Greek yogurt, so not vegan. I had a google around and found several vegan tzaziki recipes but they were made with vegan yogurt. Now there is nothing wrong with that, I’m sure it tastes fab, but for picky recipe writing me, I have two problems with that:
- Vegan store-bought yogurts are expensive.
- Vegan store-bought yogurts are hard to find.
These are two qualities I try hardest to avoid with my recipes as I try to make them with ingredients you can find at almost any grocery store. My discount grocery store down the street does NOT carry vegan yogurts, but you know what it does carry? Tofu.
The same idea I had for my Quick & Easy Vegan Cottage Cheese, and my Vegan Blue Cheese Dip, I used my good ol’ friend. Oh, tofu, how you have saved me so many times. The cool thing about using tofu in this recipe is you can buy different firmnesses of tofu to result in either a thinner or thicker vegan tzatziki. Yeah, I know, pre-tay cool. Thank you dear tofu.
My fave texture was using medium-firm tofu for the optimal thick and creamy vegan tzatziki texture. But medium tofu will also work it will just be a tad runnier. And firm tofu will work but it will be a tad thicker and you may have to add a bit of water to help thin. The result? Cool cucumber, hints of garlic, perfect creamy vegan tzatziki every time.
To make Easy Vegan Tzatziki: add everything but the cucumber to a blender or food processor and pulse several times until smooth stopping to scrape the sides as needed.
Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later). The seed area is the wateriest area so removing this will help ensure a nice thick vegan tzatziki. Grate the seeded cucumber. Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor. Pulse a couple of times to incorporate.
Tah dah! Now fair warning, this is a bit more on the creamy-yellow side of the white scale due to tofu not being perfectly white, but that hardly seems like a big deal to me when the flavour friends are all there.
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods. Omnomnom!
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods.
- 225 g medium-firm tofu, drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 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.
-
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. Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor. Pulse a couple of times to incorporate.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon appetegan!
Sam.
If you liked this recipe you might also enjoy:
I made this with Silken tofu and removed the water. I also omitted the oil didn’t miss it this recipe is a staple on Mediterranean food nights thank you!
I’m eating this right now with some flatbread and Greek salad. Yum! I didn’t think I’d ever be able to eat tzatziki again on a WFPB diet without having to buy non-dairy yogurt. Thank you!
Amazing!!
I love it! Thank you! But I’m still not sure if you are doing 225g or 1/2 of 225g of tofu?
225 g is the amount you need to use. Most tofu comes in 454g (1lb) packages, so half a pack is 225g (approx.) it’s a great recipe!
Thank you! I thought so, but then my packet was 225g so I thought I’d double check as it did end up a bit thick even with the correct amount. I just added lemon and kombucha, and loved it!
Oh yes, I can see how that’s confusing! I have updated the recipe for you. It should be 225g of tofu. 🙂
Dear Sam thank you! 1. Vegan store-bought yogurts are expensive. 2. Vegan store-bought yogurts are hard to find. (I am following you from Mexico…. Very few vegans here plus many ingredients are hard to find.) (You can also make a creamy base with cashews and water, it is also great!)
I need to thank you on your Pulled Jackfruit. I brought one back from the jungle and was very disappointed to see, it was still unripe when I cut it open! I didn’t want to throw it away and…voilá: I found your recipe! Phantastic!!
Thanks again and keep up the good and very tasty work!!
Glad you’re enjoying my recipes 🙂
Followed the recipe as is and it was delicious!! My husband, who loves traditional tzatiki, was SO happy with it. We had it on Greek bowls with quinoa, tomatoes, kalamata olives, roasted chickpeas + cucumber salad. YUM. We will definitely be making this again.
Wonderful! Thrilled you loved it, Kristin 🙂
How long would this keep in the fridge!
I’d say 4 – 5 days 🙂
I’m a little disappointed that this didn’t come out creamier, but I half expected that when I noticed the type of tofu you said to use. I feel that this would be better using a silken tofu. I even added a little water and more olive oil to see if I could get it creamier. The flavor is okay, but obviously not as fancy as a non vegan version, so that was also a little disappointing. I think that with some tweaking this could be really great, so I’ll definitely save it as some guidelines for a future try at vegan tzatziki!
I tried it with silken tofu once. It tasted great, but was more like a sauce, it just wouldn’t stick to my chopped veggies. So now I’m back to medium-firm tofu :).
It. Is. So. GOOD!
I just started a vegetarian diet (leaning vegan but not completely) just over a week ago and worried that I’d be able to find meals/recipes that my family would also eat. I’m so glad I found your blog! I do have a question for the tzatziki recipe…I assume you grate the cucumber WITH the peel, correct? Also, did you use store-bought pita bread, or did you happen to make your own (hint hint, recipe?).
Thanks for sharing so many recipes. It gives me a lot of hope that I’ll be able to stick with my vegetarian/vegan diet journey!
Congrats on your journey! Yep, grate it with the peel. I just used store-bought pita, just double-check the ingredients to make sure it’s vegan 🙂
Great recipe! I LOVE garlic, but even for my taste, I found the garlic extremely strong. So next time, I will half it. I also added more lemon juice/ACV/EVOO to enhance/balance the flavours. Love the use of tofu for this dish… Always looking to add a little more protein to my diet!
So happy you enjoyed!
Loved this tzatziki sauce. We adjusted to our taste preferences thanks to the amazing recipe you provided, and there was nothing left to put away after dinner.
Your ideas, directions, valuable information and, of course, recipes are helping to turn my former carnivore to a predominantely plant based beau.
Aww so happy you loved it so much 🙂
Simple to make and tastes good too! I had a more silken tofu (fresh made that I buy from a local) so I pressed it fiest to get out more liquid.
I put it over chickpea/veggie burgers in top of a bed of lettuce.
Wonderful! SO happy you enjoyed it, Megan 🙂
Just had to say I made this, and WOW! It was fantastic!! If anyone is on the fence, just make it. It’s forgiving (I used firm tofu, less dill since I’m not a fan, and more lemon) but it. is. so. good. I pretty much could eat this on anything. I haven’t had a good tzatziki since going plant-based 2 years ago, and I’m so, so happy. Thank you!!
Aww yay!! so thrilled you loved it so much, Maree 🙂
Hi Sam,
This looks super delish- going to make it tomorrow. Just wondering how long does it keep in the fridge please? Thank you.
Great! I would say about 3 – 4 days. Enjoy!
Hi! How do I drain the tofu? Or do I buy tofu thats been drained?
Tofu often comes with a little extra water in the package. So when you open your package of tofu, just pour out any water that’s in there (there might be a lot or there might be none), and proceed to use the tofu. That’s how you drain it 🙂
Hi Sam, I am sorry for contacting you this way but I couldn’t figure out how else. I live in Spain and run a deli and am very interested in upping my game in vegan cooking, but it is still very hard to find ingredients here and if so, very expensive. I like your approach to keep things simple. My first question is If you can recommend a source where I can get Nutritional Yeast in bulk or wholesale, and whichever other ingredients you deem very important. What do I use in place of eggs to bind fritters ? And cream or cheese is done with blended cashews? Thank you so much for your inspiration.
Hi Tina, welcome! I live in Canada, not Spain so I don’t know where the best places for you to shop would be but you could google it and I’m sure you can find some good places. You can see my recipe for zucchini fritters here. And my cream cheese recipe here. Enjoy!
This is my go to recipe for tzatziki . It is simple and very, very delicious. It is a must with falafel ( vegan) and grilled eggplant.
Thank you for your recipes. It has made our choice of veganism delicious.
That’s beautiful, Yolanda. Thrilled you are enjoying so much delicious vegan food 🙂
I’m not a big falafel fan, but I don’t DIS-like it either – I guess it’s just the recipe or where I get it from. Some I’ve had is WONDERFUL! Some? Eh, not so much. Now, a good one (when I find it) and some grilled eggplant? That sounds fantastic! Thanks for the idea, Yolanda!!! Now…to go hunting for *THE* perfect falafel recipe…
I made this today and it’s incredible!!
Yay!!
Can’t believe how amazing this tastes and easy to make too! The recipe is a keeper!
Awesome! So happy you enjoyed it, Christina 🙂
Wow. This is delicious! Thanks so much!
You’re most welcome! So happy you enjoyed 🙂
This was fantastic! The absolute best vegan tzatziki ever. There is not a non-vegan on the planet who would be able to tell the difference between this and a traditional yogurt tzatziki. Totally customizable too. Add more herbs and garlic or use less to suit your taste buds. I forgot to add the olive oil and it was still amazing!
Wonderful!! Thrilled you enjoyed it so much, Lia 🙂
Oh yes!! Just made… So happy to find a recipe using tofu (love protein!!!) I too used firm tofu, extra firm actually I think, anyways, this is so good! I haven’t had tzatziki since before being non vegan (like 3 years or so), so bless this post
Haha so happy you enjoyed it, Sariah!
I tried this. The garlic and dill flavors were good but the tofu flavor came through a bit too strong for me. I guess the real tzatziki flavors are still too fresh in my mind since I’ve only been vegan about 6 months. 🙂 Maybe I’ll try again in a year or two.
I would try a different brand of tofu. Some have more flavour that others.
Thank you Sam! That is good to know. I guess it makes sense but I just never thought that different brands of tofu would have different tastes 🙂
Just made this and it was great! Going to make your veggie gyro next to go with it 🙂 keep up the great work!
Awesome!! So happy you enjoyed it, Ashley 🙂
I just made this for dinner and it was AMAZING! It went great with falafels and veggies but I’m seriously considering putting it on everything…. I went a little crazy with the garlic (garlic and I have a strong relationship) but next time I will use two cloves as instructed, or three. I used extra firm tofu and didn’t press it and a regular cucumber (using half of the grated amount in the blender unsqueezed and the remainder squeezed and stirred in. I believe this to be an incredibly forgiving recipe and I suggest making it ASAP. P.S. The pumpkin pie recipe is mind-blowing! Thank you, Sam!
Haha, wonderful! Thrilled you enjoyed it so much, Sarah 🙂
Have you tried freezing it? How does it hold up? Thanks
Hi, this looks amazing! Just wanting to know if I should press the tofu first? Thanks!
Thanks, Ash 🙂 Nope, no need. I am always clear in my recipe when you should press tofu. Enjoy!
Sam you are amazing!!!!! I had the same question. I’m excited to try this recipe and then purchase your book!!!! Thank you for sharing your creativity!
You’re most welcome, Jillian! I hope you love the book!
Great recipe. It was even better the next day.
Yay! 🙂
Incredible! I’m sure no one would ever know this is vegan. Made this for the vegan gyros and it was amazing! My girl-crush continues…
In my excitement, I forgot to mention that I went a little light on the cucumber (about 1/3) since it’s not my fave, but I love tzatziki and I know it has cukes in it. Turned out fantastic, not a hint of cuke flavour. I did add a bit more lemon (personal preference) to thin it just a bit. Super easy and sooooo tasty.
Bahahaha! Awww shucks. So happy it was enjoyed so much 🙂
And this filled a hole in our pitas with homemade falafel! Thank you so much!! We loved this recipe and I made enough so we could dunk some carrots in it the next day. So good on our falafel with some chickpeas in a simple vinaigrette and hummus. Tasted just like yogurt, the vegans were scared at first 🙂 fyi, I didn’t have energy to grate the cucumbers, so I quickly diced it and pulsed it once in the chopper thingy. I only had a firm tofu on hand, so I didn’t squeeze the liquid out of the cucumber. Worked (and tasted) great.
Thanks again, Sam!
Yay! You’re most welcome. So happy it was well enjoyed. 🙂
Aggggh { <— in a good way, lol} you are my hero! For reals.
I was just thinking of this the other day (like the person above… we must all be on the same tzatziki wavelength, hahaha)
Anyways thank you!!!! So much!!! (lol can you see I get a *tad* excited over tzatziki too?)
~ Heather from Ontario
PS dually-noted for Scrabble; can you imagine that on a triple word? lolol
Hahaha, yes, who doesn’t get excited over tzatziki?? I hope you love it so much, Heather. Oh, yeah, I am seriously competitive in scrabble
Oh man, perfect timing!!! My husband and I had vegan gyros the other day and he said “Babe you need to make these at home!” So I’ve been meaning to look up a vegan tzatziki sauce recipe. I have one question though: Can I use silken tofu, or does it have to be firm? Thanks!!! Di =)
I bet you can take a guess as to what the next recipe on my blog will be then 😉 I used medium-firm tofu. Silken tofu will be very thin and make it more of a thin dressing (instead of thick sauce). See the notes about that above. Enjoy! 🙂
Dear Sam, thank you so much for this recipe!!!!
I can count on the fingers of one hand the foods I have actually missed since going vegan, but tzaziki tops that list… I tried to make it using vegan yogurt and that didn’t turn out so great. I’m having really high hopes for this one 🙂
P.S. You’re really lucky to be able to buy tofu at the store around the corner… Where I live it’s only available at health stores and really big supermarkets. I was recently on vacation at the coast and it could not be found absolutely anywhere
Oh yay! I hope you love it, Ana! Oh that’s too bad, tofu (at least in some variety or other) is available in almost all grocery stores where I live. Hopefully, your city catches up soon! 🙂
Dear LAWD Sam, you’ve done it again! Slather some of this yumminess onto a seitan gyro!
Hahaha! Sounds super delish 😀