Tempeh and Coconut Yoghurt Dip with Hot Sauce recipe
A cool, creamy dip with the tang of coconut yoghurt and a spicy lift from hot sauce. Tempeh adds body and savoury depth, making it excellent with crackers or vegetable sticks.
12 min · Easy · Fusion Jump to method
Ingredients
- 150g Tempeh
- 200g Coconut yoghurt
- 2 tsp Hot sauce
- 1 tbsp Lime juice
- 1 clove Garlic
- pinch Salt
- 1 tbsp Olive oil
| Nutrition | Per serving |
|---|---|
| Calories | 136 kcal |
| Protein | 5.1 g |
| Carbohydrates | 3.7 g |
| Fat | 10.5 g |
| Saturated fat | 4.1 g |
| Fibre | 1.3 g |
| Sugar | 1.7 g |
| Sodium | 95 mg |
Why this works
A small, savoury dip that is relatively low in carbohydrate and sugar, but moderate in fat due to the coconut yoghurt and olive oil.
Source of plant protein. Tempeh contributes complete soy-based protein, which helps make this dip more filling than many standard dips.
Contains unsaturated fats. Olive oil provides mostly monounsaturated fat, which is a heart-friendlier fat choice when used in moderation.
Watch the saturated fat. Coconut yoghurt can raise the saturated fat content, so this dip is best enjoyed as part of a varied diet.
Method
- Crumble the tempeh into a bowl.
- Mash it lightly with the coconut yoghurt until roughly smooth.
- Stir in hot sauce to taste.
- Chill for 5 minutes if you have time, then serve as a dip.
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