RecipesDinnerPlant-Based Tzatziki Sauce


Plant-Based Tzatziki Sauce

Featuring Sol Cuisine Greek Moussaka Meatballs


In a food processor: Add tofu, minced garlic, lemon juice/zest, vinegar, salt and pepper. Turn processor on and blend until creamy. With food processor on, add oil and blend. Place mixture into a larger bowl, and stir in grated cucumber, dill and mint. Let flavors bloom in the refrigerator for 2-4 hours.

DIY: Pita Packed Moussaka Bliss (Makes 1 Pita)
1 Medium Pita, Add 2-3 T Plant-Based Tzatziki Sauce, ¾ Cup of Favorite Greek Salad recipe, 3-5 Baked Greek Meatballs. Add additional olives, vegan feta or more Tzatziki sauce. Wrap-up or fill pocket.

¾ Cup of firm tofu
1-2 Minced Garlic Cloves
1 T. Fresh Lemon Juice
Zest from Lemon
1 tsp of white wine vinegar (ex. white balsamic or champagne)
¼ tsp. Sea Salt & Black Pepper to taste
½ Seedless Cucumber (English), grated and squeeze out excess water
1 ½ tsp Dill Weed
½ mint leaves
1 T. Olive Oil