Dairy Free Tzatiki Dressing
I've been totally obsessed with this tzatiki dressing lately.
I stayed the night out at my Aunts horse ranch last week and I offered to make her and her friends dinner. It was a pretty ballsy move to serve a bunch of cowboys and cowgirls a dressing made of tofu.. but as I've previously mentioned in a few of my blog posts, tricking people into eating my healthy food is my specialty.
So I went for it.
And everyone loved it.
Tofu is an almost flavourless ingredient that absorbs the flavour of other ingredients.
Have you ever made or had tofu served to you that tasted bland or just straight up like shit? I definitely have. That's probably because it wasn't marinated or maybe it wasn't the right firmness for the application it was being used for. I remember when I was 18 and first trying to eat "healthy", I made a caesar salad for my mom and used tofu instead of chicken. It was soft tofu, and I didn't marinate it, seasoned or fry it. I just chopped up and tossed it into the salad. My mom has always been brutally honest with me and told me it was disgusting. She then scraped off the crumbled/mushy tofu that resembled baby vomit off her plate and avoided all the lettuce that had touched the tofu. I didn't cook with tofu for a long time after that...
I find that this tzatiki dressing is best made either 4-6 hours or a full day in advance. The flavour might taste a little dull or perhaps lacking at first, but just give it a little time for the flavours to really develop and combine. But of course if you're pressed for time, it still tastes good when used completely fresh.
You can use medium firm tofu instead of soft if you want more of a thicker sauce (you can tell the texture difference between the first photo of the salad where I used medium firm tofu vs the other photos that show it to be thinner). I prefer to use soft tofu for this recipe because it resembles more of dressing but you can try both and tell me what you prefer! I like using it as a dressing for Mediterranean salads, drizzle it on cooked chicken breast or use for dipping vegetables or pita.
If you end up making this recipe and love it or totally fool your dairy loving friends, let me know in the comments or on Instagram @wholisticfoodie !
1 300g package of soft (or medium) tofu
3 tbsp olive oil
2.5 tbsp lemon juice
1 1/2 tsp apple cider vinegar
1 tbsp fresh dill, packed
2 garlic cloves
1/2 tsp salt
pepper to taste
1/2 cucumber, seeded
Add all ingredients minus the cucumber to a food processor or blender and blend until smooth and combined.
To seed the cucumber, cut it in half lengthwise and use a spoon to scrape out the seeds. (keep for later use in smoothies!) Grate the cucumber using the fine side of a cheese grater. Pile the grated cucumber on a piece or 2 of paper towel or a clean dish cloth and gently squeeze out the liquid.
Add cucumber to blender and turn on for only a moment to combine.
Makes almost 500ml of tzatiki dressing. Store in airtight container in fridge for up to a week.