ramyaramesh3007This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!
There are many ways to make Vegan Tzatziki to end up with the ultimate creamy, cooling and refreshing dip. It reminded me a lot of Raita, an Indian dip used to accompany spicy dishes like briyani. Turns out – Tzatziki has a very interesting historical story.
In the past when the Ottoman Empire was trading heavily, many people in India enjoyed Raita, made with yogurt and sometimes refreshing additions like cucumbers or onions. At the same time, Indians were apparently ruled by an elite Persian class who ate biryani often.
And what could be used to cool down the spice of briyani? A refreshing yogurt sauce. When the Persians arrived back in the Middle East, they took raita but the Greeks ended up enjoying the dip more. They experimented with yogurt and cucumber to make Tzatziki, the refreshing dip we enjoy today.
In my version, I’ve paired the dip with Tofu Souvlaki marinated in herbs, spices and olive oil. Both dishes are super simple to make and can be made in under 30 minutes!
What Do I Need for This?
For the Tzatziki, you would need…
- cucumber – I shredded Japanese cucumbers and they worked well for this dip
- vegan yogurt – I highly discourage using coconut yogurt as the flavour is too strong. Soy yogurt would work best. If you’re allergic to soy, you can try cashew yogurt
- fresh dill – dried dill would also work
- fresh lemon juice – for the tanginess
- garlic powder
- extra virgin olive oil
For the Souvlaki, you would need…
- extra firm tofu – frozen, thawed and drained of excess water
- mixed herbs – dried oregano, rosemary, thyme, and parsley
- garlic powder
- smoked paprika
- extra virgin olive oil
- bamboo skewers
Both dishes are 100% gluten free!
Vegan Tzatziki with Greek Tofu Souvlaki
Ingredients
Vegan Tzatziki
- 1 cup vegan yogurt
- 1 tbsp lemon juice
- 1/2 tbsp garlic powder
- 1/2 japanese cucumber
- 1 tsp dried dill (1 tbsp fresh dill)
- 1-2 tbsp olive oil
- salt
Tofu Souvlaki
- 300 g extra firm tofu
- 2 tbsp dried mixed herbs
- 2 tsp garlic powder
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- salt
- black pepper
Instructions
- Freeze your extra firm tofu and thaw them in the microwave for 2-3 minutes. Drain off excess water.
- Break them into chunks. Mix the ingredients for souvlaki marinade. Toss them into the marinade and coat them evenly with the sauce.
- Insert about 4 to 5 pieces into a skewer and repeat the process. Brush the skewers with any extra marinade.
- Let them marinate for an hour to overnight. Then bake them at 200C for about 15-20 minutes.
- For the Tzatziki, shred half a cucumber. Add some salt and leave it out for 10 minutes and drain excess water.
- To a bowl, add all your ingredients, except olive oil and give them a good mix. Drizzle some olive oil on top.
- Serve them in stuffed pitas, or have them as they are. Enjoy!