Ingredients One box silken tofu
Juice of one lemon
1 tablespoon white wine vinegar
1⁄2 teaspoon salt
2 -3 garlic cloves
2 tablespoons olive oil
Pepper to taste
2 tablespoon chopped fresh dill
2 tablespoon of chopped fresh mint
In a blender blend the silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add the chopped garlic and oil. Blend again and pour into a bowl.
Taste, add pepper to taste and more salt if needed. Set aside.
Grate the cucumber and squeeze out as much water as possible. I use a tea towel.
Add the cucumber, chopped dill and mint and gently stir until well combined.
Cover and refrigerate for at least 2 hours for the dip to set and the flavours to develop.