Tzatziki is a Mediterranean sauce served cold for a dip or with various dishes, such as with Falafel. It’s usually made with a base of yogurt, but this version uses tofu instead. Vegan Tzatziki sauce pairs wonderfully with Easy Vegan Falafel, or simply serve with cut up vegetables and pita bread!

bowl of vegan tzatziki with lemon slices and dill

I knew when I developed this Easy Vegan Falafel recipe that I would also have to come up with a Tzatziki sauce! Falafel just isn’t the same without it, in my opinion. It’s this creamy, garlicky, dilly sauce that just pairs so well with it.


  • Tofu -firm works fine, soft or silken would also work
  • Garlic
  • Lemon juice
  • Fresh dill (dried if you must) -fresh tastes so much better!
  • Apple cider vinegar
  • Water
  • Salt
  • Cucumber – grated

food processor with tofu and dill, not blended yet

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How to make Vegan Tzatziki

It’s so simple to make. Add everything (except the cucumber) to a food processor and process until smooth.

Grate a whole english cucumber, then place it in the center of a clean towel and squeeze the excess juices out, as much as you can. This will help the sauce not be so watery.

grated cucumber in a white towel

Add the cucumber to the food processor, and pulse until just combined. Don’t over process, you want to leave some texture.

food processor with creamy sauce and grated cucumber not yet blended in

Store in the refrigerator for 3-4 days giving it a good stir before you use it. I don’t recommend freezing it.

Want more creamy, vegan sauces?

pita bread being dipped into tzatziki

bowl of vegan tzatziki with lemon slices and dill

Vegan Tzatziki

This Vegan Tzatziki is made with tofu instead of the traditional yogurt. It's got plenty of garlic, dill and cucumber and is essential for falafel and any Mediterranean feast!
4.84 stars (6 ratings)


  • 1 block firm tofu (16 oz), or soft
  • 3 cloves garlic, peeled
  • 1 medium lemon, juiced
  • 1/4 cup fresh chopped dill, or 2 teaspoons dried dill
  • 1 teaspoon apple cider vinegar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 english cucumber, grated


  • Break the tofu into large chunks and add to a food processor. Add all the ingredients except the cucumber and process until very smooth.
  • Grate the cucumber and place it in the middle of a clean towel, then squeeze the extra juices out over a bowl. Add the cucumber to the food processor and pulse a couple of times to combine.
  • Store in the refrigerator for up to a week. Serve with Easy Vegan Falafel, cut vegetables, pita bread and more!


  1. If you don't want to use tofu, you can substitute plain vegan yogurt instead. It can be expensive and difficult to find though. Sub 16 oz and leave out the water and vinegar.
  2. Use fresh dill if at all possible, it tastes so much better!
  3. If you don't care for vinegar, you can leave it out.


Serving: 1serving, Calories: 46kcal, Carbohydrates: 2g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 76mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg



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