Cover a colander with the gauze or cloth and pour in the soy yogurt. Place in the fridge and let drain for 4 to 8 of hours or overnight ( the longer, the better). This is an optional but essential step if you want a thick and creamy tzatziki, otherwise you will obtain a sauce with the consistency of a dressing. (If you use silken tofu, blend it or fluff it with a fork).
Peel the cucumber, cut it in half, then scoop out the seeds with a spoon.
Dice the cucumber or grate it using a box grater. Place the shreds in a fine mesh strainer set over a bowl, sprinkle with salt and let stand for at least 10 minutes. Then squeeze out the excess water to drain.
In a small bowl, combine lemon juice, salt, olive oil and grated cucumber and set aside.
Finely chop mint and dill fronds and grate garlic clove.
Add blended tofu or deained soy yogurt to the bowl with the remaining ingredients. Whisk until well combined.
Refrigerate for one hour and serve with crudités, salads, falafel ( recipe coming soon), veg burgers (recipe coming soon), roasted potatoes ( coming soon) or pita bread.
Store in the fridge in a container with lid for up to 4 days.