Vegan Tzatziki Sauce (Yield: for 12 falafel balls)
1 (14 oz) package Nasoya Tofu Extra firm
Juice of 1 ½ lemons
1 cucumber, medium, seeded and peeled (Divided – ½ will be used for the sauce, the other ½ for topping)
1 teaspoon garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons of extra virgin olive oil
1 teaspoon dried dill weed
½ teaspoon salt
Preparation:
In a medium bowl, blend all ingredients until smooth. For the remaining ½ cucumber, dice, and mix with sauce for a chunkier alternative.
TIP: Spread inside a pita bread or spoon over falafel patties (see recipe)
Vegan Tzatziki Sauce
