Vegan Tzatziki Sauce

I have been completely overwhelmed with cucumbers... Here is an awesome way to use, well, one of them maybe two if they're small...  This tzatziki is fantastic over falafel burgers. My dh put his in a wrap with the falafel burger and hot pepperoncinis and raved about it. We also had veggie curried rice(there is probably another name for this!) and it was a great meal. Anywho- here is the recipe! I made this after looking online for ideas to use up cucumbers and came up with this between several recipes.

Tzatziki Sauce/Dip

1 pkg firm tofu (Next time I will try with silken, but firm regular is what I had on hand)
1 cucumber- large, scrape out seeds and then shred
2tbs Olive oil
Juice from 1 lemon
1tbs rice vinegar
about 1tsp salt
1 garlic clove minced
Dill weed (can use dry but fresh would be much better)(2-3tsp if using dried- alter to your tastes)

First I cut the tofu into 5 fat slabs, squeezed with my hands to get rid of some water and put them in the food processor along with the olive oil, lemon juice, vinegar, garlic, and salt.puree until smooth. Then add the cucumber and dill weed to the mixture-pulse a couple more times then stir so your cucumber doesn't disappear. chill for at least 1 hour prior to serving. This definitely tastes better the next day but is good even before chilling!