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

Tempeh and Coconut Yoghurt Dip with Hot Sauce

Ingredients

4 servings
  • 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

  1. Crumble the tempeh into a bowl.
  2. Mash it lightly with the coconut yoghurt until roughly smooth.
  3. Stir in hot sauce to taste.
  4. Chill for 5 minutes if you have time, then serve as a dip.
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