Just as music can float us down memory lane, so can certain foods.
For me, I can be transported back to a Greek island by simply savouring tzatziki on a slice of warm, crusty bread.
However as a vegan, that perfect tzatziki, without the tangy flavours of yoghurt was difficult to find.
So I started scouring through foodie & vegan sites and stumbled upon a wonderful site called, Lazy Cat Kitchen where I found Ania’s perfect plant-based tzatziki recipe.
I was eager to try it, but discovered I didn’t have any cashews on hand. Seeing as I was impatient and didn’t feel like driving to the supermarket, then having to wait for the cashews to soak, I decided to substitute the cashews with tofu.
Ania from Lazy Cat Kitchen says using tofu can tend to leave an aftertaste. I didn’t find that so much, but I think it comes down to individual choice: some taste buds may go ahhh yuck, others may rejoice.
I plan to follow Ania’s exact recipe sometime soon and look forward to discovering the comparison.
- 1 pkt medium firm tofu
- 1 Lebanese cucumber
- 2 small garlic cloves
- 2 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dried mint, adjust to taste
- a few pinches of salt, adjust to taste
- ¼ tsp white (or black) pepper, adjust to taste
- Grate the cucumber coarsely.
- Squeeze the water out of the cucumber using a fine sieve and a spoon to press the grated cucumber down.
- Place tofu, lemon juice and olive oil in your blender and blend until smooth.
- Season with raw garlic, salt, pepper, dry mint or fresh dill and some apple cider vinegar for extra acidity.
- Transfer into a bowl or container and mix in grated cucumber. Place in the fridge for about 3-4 hours to allow the flavours to deepen.
- Serve with crusty bread and an icy cold beer…