Tempeh Dip with Green Plantains

I’ve never been a fan of tempeh until I came across my friend Patricia’s Tempeh Dip. She is an amazing photographer and sous-chef.  She has worked at multiple venues including the Sat Nam Fest ( a kundalini yoga and music festival) in Joshua Tree and Berkshires. Her tip when working with tempeh is to “ALWAYS steam it before cooking it! It reduces the bitterness”. It really does make a difference! I hope you enjoy this simple but delectable savory recipe. Served with green plantains it will satisfy every palate.

What is tempeh?

Tempeh is made from soybeans like tofu, but this whole soybean food is less processed with different nutritional qualities. Tempeh’s fermentation process and use of the whole bean give it a higher content of protein, dietary fiber, and vitamins than other soybean-based foods. 

Tempeh contains high-quality, complete protein and all the essential amino acids. Due to the fermentation process, tempeh’s protein is easily absorbed and utilized by the body. The more widely accepted health benefits of tempeh include: 

  • One serving of tempeh (166g) contains 30.8g of protein, or 62% of the Average Daily Value
  • Easier to digest than animal based protein
  • Contains heart-healthy, unsaturated fat
  • Fermented foods boost protein absorption
  • Offers probiotics, essential amino acids, and high fiber **

Tempeh Dip

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 package of Trader Joe’s tempeh cubed
  • 1 medium-size onion diced
  • 2 tablespoon vegan mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoon curry powder
  • 2 teaspoons ground turmeric
  • 1 tablespoon parsley coarsely chopped
  • salt and pepper to taste
  • 1 cup green plantain chips ( Cuban mariquitas) optional


  1. Steam the tempeh for 15-20 minutes. This will make the tempeh softer and remove the bitterness.
  2. Sautee the onions and set aside.
  3. Transfer the tempeh, onions and the rest of the ingredients to a food processor or blender. Combine for a couple of minutes, until the desired consistency is reached. 

  4. Add salt and pepper to taste. 

  5. Pour the dip into a bowl, cover and refrigerate for at least 30 minutes

  6. Serve with green plantain chips ( optional)

** To learn more about tempeh, check https://www.cafeyumm.com/the-what-when-and-why-of-tempeh

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating