Tofu—tzatziki

Tofu—tzatziki

Ingredients:
1 Persian cucumber
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon dill seeds (optional)

Directions:
zest and juice from 1 lemon
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10 ounces (300 grams) silken tofu
salt flakes and cracked pepper
1. Peel and finely grate the cucumber. Squeeze the grated cucumber in your hand to remove the excess liquid. Place in a small
bowl and set aside.
2. Heat the oil over a medium-low heat in a small pan. Add the garlic and dill seeds and fry gently for 1–2 minutes until
fragrant. Add the lemon zest and fry for another 30 seconds and then remove from the heat and cool.
3. Place the silken tofu into a food processor; add the olive oil, garlic, dill, and lemon zest from the pan. Squeeze about half
the lemon juice over the mixture and process until smooth. Taste, adding salt flakes, cracked pepper and more lemon juice
as needed. Transfer to the bowl with the grated cucumber and fold through.
4. Keeps well-covered in the refrigerator for a day or two.
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BREAKFASTS & SWEET TREATS
Coco Banana Overnight Oats
PREP TIME: 5 MINUTES + OVERNIGHT TO SOAK • SERVES: 1
Try any combination of fresh, stewed, or dried fruits, nuts, and seeds you can think of. You can even use honey
or fruit juice in place of the maple syrup. If you plan to take the oats in the morning to eat on the go, simply
prepare them in a sealed container or glass jar and top with any granola or fresh fruits before you head out.
KID-APPROVED • DIFFICULTY LEVEL *
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