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nickyrenee42
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Wash and dry your cucumber then grate it using a box grater. Sprinkle the grated cucumber with ½ tsp salt and let it sit for a couple of minutes. Use a fine mesh strainer or cheesecloth to squeeze as much liquid from the cucumber as possible (the salt will help to draw out the liquid).
If using tofu, blend the remaining ingredients (including the ¼ tsp remaining salt). Taste the dip and add more salt if desired or more acid for tang. If using yogurt, you don’t need to use a blender and can stir the ingredients together.
Stir the drained shredded cucumber into the tofu or yogurt mixture. Refrigerate until ready to serve. The “tzatziki” will likely thicken a little in the fridge and the flavours will continue to meld as it rests.
Enjoy as a dip with pita and vegetables or add it to dishes like my tofu gyro.
Keeps well refrigerated in an air-tight container for 2-3 days.