sauces & dressings

Vegan Tzatziki

This tzatziki dip recipe is equally easy as delicious. Made with few ingredients, this is the perfect dip for pita, falafel, veggies and more.

Vegan Tzatziki

Ingredients

  • 1 cup packed grated cucumber (no need to peel)
  • 1.25 cup soft tofu
  • 1 Tbsp olive oil
  • 1 tsp red or white wine vinegar (sub white vinegar if needed)
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp black pepper, optional
  • 2 average-sized cloves garlic
  • 2 Tbsp finely chopped fresh dill

directions

  1. Place the grated cucumber in a fine sieve or colander and add a little pinch of salt, toss to combine. Set aside in the sink or over a bowl.
  2. Add everything else, except for the fresh dill to a blender or use an immersion blender in a suitable container and blend into a smooth, creamy consistency.
  3. Transfer to a serving bowl or storage container and stir in the chopped dill.
  4. Go back to the cucumber and start squeezing and working the water out using your hands. Send a little time here, the more water you can squeeze out the better. You can also transfer it to a dish towel, wrap the towel around it to form a ball and twist and squeeze to get more water out. Keep working on it until you have roughly a ball you can squeeze in one hand, or about 1/3-1/2 cup.
  5. Add the drained cucumber to the tofu mixture and stir to thoroughly combine.
  6. You can serve right away or place in the fridge for an hour or two before serving for more flavour.
  7. Store the sip in a sealed container in the fridge for up to 5 days.

Notes

  • The cucumber can be drained using your hands or by placing it in a dish towel or paper towels and squeezing. The dish towel method is  the most effective-place the grated cucumber in the muddle of a towel, wrap it up tightly squeeze tightly until it’s no longer dripping liquid.
  • The olive oil thickens the tzatziki and makes it creamier but if you need the recipe to be oil-free, it’s okay to leave it out.
  • It will thicken in the fridge and there may be some excess water on top after storing depending on how well you drained the cucumber, just drain it off before serving.

Did you make this recipe?

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Dates

– High in Disease-Fighting Antioxidants, such as flavonoids, carotenoids, and phenolic acid, which all have anti-inflammatory properties.
 
– High in fiber, which benefits your digestive health and promotes regular bowel movements.
 
-Eating dates helps improve brain function by lowering inflammatory markers, such as interleukin.
 
– Dates have the potential to help with blood sugar regulation due to their low glycemic index, fiber and antioxidants.

Citrus Fruits

Sweet Potatoes

Parsnips

LEMONS & ORANGES

Citrus Fruits

– Rich in vitamin C which is needed to form and maintain healthy skin, bones, blood vessels and connective tissue.
 
-Plays an important role in supporting the immune system and also acts as an antioxidant that might help protect cells against the effects of free radicals and fight inflammation. 
 
-Full of soluble fiber that can help lower LDL cholesterol, consequently reducing cardiovascular disease. 
 
– Abundant in multiple other nutrients, including potassium, folate, calcium, thiamin, niacin, vitamin B6, magnesium, and copper.
 

Sweet Potatoes

Parsnips

Kale

Parsnips

– Are highly nutritious, and supply many antioxidants, which are health-promoting compounds that help prevent oxidative stress and decrease damage to your cells.
 
– Parsnips are a great source of both soluble and insoluble fiber. Fiber moves through your gastrointestinal tract undigested, helping to get things moving and optimizing digestive health.
 
– Low in calories yet rich in fiber, parsnips make an excellent addition to a healthy weight loss diet.

Garlic

– Garlic is known to boost the function of the immune system and combat sickness, including the common cold.
– The active compounds in garlic reduces blood pressure.
– Contains antioxidants that may help prevent alzheimer’s disease and dementia because oxidative damage from free radicals contributes to the aging process.
– At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity.

Sweet Potatoes

– The fiber and antioidants in sweet potatoes are advantageous to gut health.
 
– Sweet potatoes offer various antioxidants, which may help protect against certain types of cancers.
 
– They are incredibly rich in beta-carotene, the antioxidant responsible for the vegetables bright orange colour.
 
– Full of vitamin A which is critical to a healthy immune system.

Parsnips

Kale

Garlic

Kale

– Kale is loaded with powerful antioxidants like quercetin and kaempferol. Antioxidants are substances that help counteract oxidative damage by free radicals in the body. 
 
– Kale can help lower cholesterol, which may reduce the risk of heart disease.
 
– Kale is among the most nutrient-dense foods on the planet.
 
-Very high in beta-carotene, an antioxidant that the body can turn into vitamin A.
 
– A great plant-based source of calcium, a nutrient that is very important for bone health and plays a role in all sorts of cellular functions.

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