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Vegan Malaysian Murtabak on a green plate
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5 from 1 vote

Dip for murtabak

An easy, cooling dip for the spicy murtabak.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dip
Cuisine: Malaysian fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 39kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • ¼ cup loosely packed mint leaves
  • 1 cup firm tofu
  • ½ cup soy yogurt (optional)
  • ½ cup soy milk
  • 1 green chilli , minced
  • Salt to taste.

Instructions

  • Place all ingredients in a blender or food processor and process until you have a smooth dip. Add more soy milk if necessary.
  • Remove to a bowl.

Nutrition

Calories: 39kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg