Ingredients
Instructions
- Cut the seeds out of the cucumber (you don't have to be too picky about this!), and finely chop or grate it.
- Put the tofu, cucumber, lemon juice and salt in a food processor and blend until completely smooth.
- Taste for lemon and salt. Stir in the dill.
- Pour into a serving bowl and enjoy chilled or at room temperature. Besides being a great dip for veggies or tomato slices, it's wonderful on Tofu Gyros.
- Keeps well for 1 week. You may want to add a tablespoon or so of water the next day, as it tends to thicken slightly.