Makes: 1 1/2 cups

1 cup medium tofu (drained and mashed)
1 1/2 tablespoons soy milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons sunflower oil
12 teaspoon salt
1 small garlic clove (minced)

1/4 medium cucumber (seeded and grated)
1/2 teaspoon dill

Blend the first 6 ingredients in the blender until creamy. Squeeze the grated cucumbers to remove excess water and stir them into the blended tofu along with the dill.

A delicious Middle Eastern condiment that compliments spicy dishes really well.