Vegan Guacamole, Salsa & Tempeh Layered Dip

Photography: Tango | Food Styling: Jacques Faucher | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Tempeh Garnish:


In blender, purée avocados, oil, yogurt, cilantro, garlic, hot pepper sauce, lime juice and zest until smooth. Season with salt and pepper. Spoon into serving dish.


In bowl, combine tomatoes, green onions, oil, pine nuts and garlic. Spoon over guacamole.

Tempeh Garnish

In skillet, heat oil over medium-high heat; cook tempeh, stirring, until golden on all sides, about 5 minutes. Stir in soy sauce, mirin, chili paste and ginger, scraping up brown bits from bottom of pan with wooden spoon. Scatter over salsa. Serve with corn chips.


Test Kitchen Tip: Top the dip with fresh cilantro leaves or microgreens.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 8 g
  • Sodium 250 mg
  • Sugars 2 g
  • Protein 7 g
  • Calories 335
  • Total fat 28 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g
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Appetizers & Snacks

Vegan Guacamole, Salsa & Tempeh Layered Dip