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Throw the tofu, olive oil, lemon juice, vinegar, and garlic into a food processor fitted with the s blade, and pulse until smooth.
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Place the grated cucumber in a cheesecloth or paper towel and wring out as much moisture as possible.
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Add the cucumber and mint to the food processor, and pulse just a few times until well combined. Add salt and pepper to taste.
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Transfer the dip to a bowl, and chill in the fridge for about 2 hours until thickened. Transfer the mixture to a fine mesh sieve, and push the excess water through with a spoon.
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Serve with veggie sticks, pita bread, or chips, or slather on wraps or sandwiches.
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The dip will keep in a sealed container for about 5 days.