Wednesday, June 27, 2018

Tzatziki Or Raita (Greek/Indian Non-Dairy Cucumber Salad/Dip)

Tzatziki (zat-zee-kee) is very similar to the Indian Raita. It never ceases to amaze me that so many wonderful ideas are shared among the various cuisines of the world - imagine meeting the familiar raita in Greece :)!! Other cuisines also have similar salad or dip recipes.

Only a couple of the ingredients are different; both are delicious! Raita or Tzatziki, both maybe served with a meal or as a starter or dip with some fresh warm flat breads.


Persian, English or hot house type of cucumbers have thin skins and need no peeling.

Garlic is first minced finely; then using the flat side of the knife, mash by dragging the knife back and forth over the garlic until finely macerated.

If you prefer to not use tofu, a plain unflavored non-dairy yogurt maybe used; if using non-dairy yogurt, it does not need processing. Just add the yogurt along with all the other ingredients and mix well.


1 cup silky or firm Tofu, well-drained (about 1/2 block or 7 oz)
1 Tbsp juice from Fresh Lemon 
1/4 tsp Sea Salt or to taste
1 - 2 Persian type Cucumbers, coarsely grated

For Greek Tzatziki:
1 clove Fresh Garlic, minced and macerated (See notes)
2 Tbsp Fresh Mint Or Dill, minced
1 tsp Extra Virgin Olive Oil

For Indian Raita:
1/2 small Red Onion, finely chopped
2 Tbsp Fresh Cilantro and/or Mint, minced
1/2 tsp Cumin Seeds, roasted and ground


Tofu Yogurt: Place the tofu and salt in the bowl of a food processor fitted with the metal blade and whirl until smooth; scoop into a bowl.

Squeeze the excess fluids from the cucumbers with your hands, discard the fluids, and add cucumber to the tofu yogurt.

Choose Indian or Greek flavorings:

Add the ingredients of choice to the yogurt except the olive oil or cumin; mix well.

Serve with the olive oil drizzled on top of the Tzatziki and ground cumin sprinkled on top of Raita.

That's it! Serve or chill until ready to serve.


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