Prep time: 5 minutes | Cook time: 10 minutes | Serves 2 | GF
I started working with tempeh in my NYC executive chef days and revisited this sprouted soy protein while touring with India.Arie. There are a million different ways to use it, and I found that out because it was the only soy protein India could eat. Once, while I was in the process of making a braised tempeh dish, she ate a piece of plain cooked tempeh which was cooling on a plate. She then continued to eat all of them off the plate, just like that. “Can you make fries?” she asked me? “No, you make fries with potatoes,” I responded. But, since the client gets what the client wants, I decided to try it. Next, I needed a dip. India’s diet restricted acids and mayo, so it had to be something else creamy and savory. Enter the avocado. When I paired it with dill, I was thinking ranch, and the combination is quite excellent.
- 1/4 cup grapeseed or safflower oil
- 1 (8-ounce) package tempeh, cut into French fry sized sticks
- Salt and black pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh dill
- 1 cup water
- 1 ripe avocado, halved, pitted, and peeled
- 1 tablespoon grapeseed or safflower oil
- 1 teaspoon lemon juice
1. Heat the oil in a medium skillet over medium-high heat until hot and shimmering. Add the tempeh and cook until golden brown on all sides, turning the tempeh with tongs, 5 to 7 minutes.
Season with salt and pepper to taste. Use tongs to remove the tempeh from the skillet and transfer to a paper towel.
2. In a blender, combine the garlic, dill, water, avocado, oil, and lemon juice. Blend until combined. Be careful not to over-blend, as this will change the consistency of the avocado. Season with salt to taste.
3. Transfer the dip to a serving bowl. Serve with the tempeh fries. If not serving right away, press a sheet of plastic wrap snugly on the surface of the dip to limit oxygen exposure and prevent the dip from turning brown.