Don’t you love peanut sauce? It’s one of my favorite things in the world – I think it makes anything better that you put it on. It’s creamy and savory with a hint of lime, a hint of spice and an undercurrent of coconut. Pair it with grilled and marinated tofu and you have a flavorful Tofu Satay that’s high in protein, oil free yet abundant in healthy plant fats like coconut and peanuts or cashews.
Try serving this dish with jasmine rice or rice noodles for a complete meal.
Here’s some more awesome info about tofu. in case you’re interested in learning more.
Are you looking for more oil free vegan recipes with high protein tofu?
Try this yummy Tofu Pad Thai!
Or even this Butternut Squash Lasagna!
Tofu Satay {wfpb + oil free}
Prep time
Cook time
Total time
Tofu Satay is a healthy and complex oil free vegan recipe that is perfect served over rice or noodles!
Author: Rachel Carr
Serves: 3-4 servings
Ingredients
- 2 packages tofu, extra firm, sliced into 12 1½” x 4” slabs
Tofu Marinade
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1½ teaspoons turmeric powder
- 2 tablespoons tamari
- 1 tablespoon lime juice
- ½ cup coconut milk
- 1 tablespoon brown coconut sugar
- 1 stalk lemongrass, finely sliced
Satay Dipping Sauce
- 1 cup dry roasted peanuts, unsalted (you can sub cashews here)
- 2 cloves garlic
- 2 tablespoons tamari
- 2 teaspoons sesame seeds
- 2 tablespoons brown coconut sugar
- Juice of ½ lime
- ½ cup coconut milk
- ⅛ teaspoon cayenne
Cucumber Salad
- 2 cucumbers, washed and sliced
- ¼ red onion, julienned
- ½ jalapeño, seeded and sliced (optional)
- ½ teaspoon sea salt
- Juice of 1 lime
- 2 tablespoons brown coconut sugar
Instructions
- To make the tofu, preheat your oven to 400°F. Whisk all the marinade ingredients together in a small bowl. Pour the marinade into a large plastic bag and add the slabs of cut tofu. Gently distribute the marinade around the bag until all the pieces of tofu are coated. Allow to marinate for 1 hour.
- After 1 hour remove the tofu from the bag and place onto a sheet tray lined with parchment paper. Place in the oven and bake for 30 minutes. Remove from the oven and flip the tofu and bake for another 30 minutes.
- Remove from the oven and allow to cool for about 10 minutes. Insert the skewer into the center of the tofu.
- If you’d like to have grill marks on your tofu, at this point you can heat a grill pan and cook the skewers whole on the grill until nice marks are formed. Serve immediately
- To make the satay dipping sauce place the ingredients into a blender and purée until smooth. Set aside until ready to serve.
- To make the cucumber salad, toss the sliced cucumber with the red onion, jalapeño, sea salt, red onion and coconut sugar together in a medium mixing bowl. Allow to marinate for 10-15 minutes before serving.
- When you are ready to serve, place the skewers on a platter and serve with the satay dipping sauce, chopped peanuts, chopped cilantro, lime slices, and sliced jalapeño. A great companion to the skewers is either rice or noodles! I like to serve with Jasmine or Basmati Rice!
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