Minty tsatziki

A dairy-free tsatziki

Minty Tsatziki
1 large cucumber, grated
1 tsp honey
4 cloves garlic, peeled and crushed
175g plain tofu
2 tbsp lemon juice
1 tbsp cider vinegar
10 fresh mint leaves
1 tsp mint sauce or jelly
1/2 tsp ground black pepper
1 tbp olive oil

Squeeze out as much water as possible from the cucumber and then put in a bowl along with the honey and garlic.

Blend together the remaining ingredients until very smooth. Add to the cucumber mix and beat through. Chill to serve.


Basil 'sour cream'
handful of fresh basil leaves
75g silken tofu
juice of 1 lemon
2 tbsp olive oil
pinch of balck pepper

Put all the ingredients into a blender and process until smooth.

This is ideal for dolloping on tomato soup instead of cream.