Ingredients

Instructions

  1. In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
  2. Taste, add pepper to taste and more salt if needed. Set aside.
  3. Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
  4. Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
  5. Cover and refrigerate for at least 2-3 hours.