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Tempeh & Garlic-Lemon Dip

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Grilled tempeh paired with a zesty garlic lemon dip—made with plant-based protein powder for an extra boost in every bite, whether you're dipping, spreading, or drizzling it as a sauce!

INGREDIENTS

For the tempeh

  • 240g package of Noble Bean Tempeh, thawed

  • 1 cup of water

  • 1/4 cup maple syrup

  • 3 tbsp olive oil

  • 3 tbsp tamari

  • 2 garlic cloves, minced

For the sauce

  • ¼ cup Botanica vanilla Protein Powder

  • ¼ cup tahini or cashew butter

  • 1 small garlic clove, minced

  • 2 tbsp lemon juice (fresh)

  • 1 tbsp apple cider vinegar

  • 1 tbsp tamari or soy sauce

  • ½ tsp maple syrup (optional, balances the acidity)

  • ¼ tsp smoked paprika or cumin (optional flavor twist)

  • ~6–8 tbsp water, to thin to desired consistency

  • Salt & pepper to taste

40 minutes (excluding marinating time)

2 to 3 servings

INSTRUCTIONS

For the tempeh:​

  1. Thaw tempeh and remove from plastic packaging.

  2. Slice into triangles: Cut the block in half lengthwise. Then cut each half into 3–4 triangles (like slicing a pie or diagonally across squares)

  3. Combine marinade ingredients and pour over tempeh. Allow to marinate in the fridge for at least an hour.

  4. Preheat oven to 350°F.

  5. Bake for 25–30 minutes total, flipping halfway through (around the 12–15 minute mark). Brush the flipped tempeh with remaining marinade before returning to the oven for the final 12–15 minutes, until golden and most of the marinade is absorbed.

For the sauce:

  1. In a bowl or blender, combine protein powder, tahini, and all remaining ingredients except water.

  2. Slowly whisk or blend while adding water until it reaches a creamy, pourable consistency.

  3. Taste and adjust: more lemon for tang, tamari for umami, maple for sweetness.

  4. Serve over roasted tempeh, grain bowls, wraps, or grilled veggies.

  5. Keeps in the fridge for 4–5 days. Stir before using.

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