Dinners · Picnics & Parties

Tofu Satay Skewers

Happy New Year to you all! How did you spend your New Year’s Eve? We had a delicious meal out in Las Iguanas (lots of vegan options and a  fabulous vegan pudding- highly recommended!) before watching the incredible London fireworks with a glass of bubbly in hand!

January is a month when lots of people make resolutions relating to food – eating more healthily, cutting out carbs or eating less animal products. You may be committing to Meatless Mondays or Veganuary, or looking for new and exciting vegan recipes. Whatever your food goals are, we would love to be part of it by inspiring you with delicious vegan recipes!
Follow the blog, find us on Twitter, Instagram and Pinterest for more 2018 vegan inspiration!

Vegan Tofu Satay Skewers

Here’s our first recipe of 2018 and I promise you it is fantastic! The perfect peanut satay sauce can complete any party or picnic or just make for a delicious dinner. But what on earth can vegans dip into it? Give these tofu skewers a try!

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Never cooked with tofu before? Check out my Teriyaki Tofu Donburi post for oodles of information on tofu squashing and marinating! It’s a simple ingredient when you know how to prepare it and it is so delicious and versatile!

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We look forward to joining you on your 2018 food adventures!
HAPPY NEW YEAR!

  • Servings: Makes 12 skewers and 1 portion of sauce
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Vegan Tofu Satay Skewers

Ingredients

For the tofu:

  • 1 block of firm tofu (we used Cauldron)
  • 1 tsp soy sauce
  • juice of half a lime
  • 1 tsp ground ginger
  • 1 tsp dried garlic
  • chilli, to taste

For the sauce:

  • 3 tbsp peanut butter
  • 400ml coconut milk
  • 1 tsp soy sauce
  • juice half a lime
  • 1 tbsp fresh ginger, grated
  • 2 spring onions, finely diced
  • 1 garlic clove, grated
  • chilli, to taste

Instructions

  1. Squash the tofu to desired firmness. Cut the tofu into 12 strips lengthways. Mix together the garlic, chilli, soy, ginger, lime into a paste and use to marinate the tofu. Add a little water if required to coat all pieces fully. Leave to marinate – best overnight if possible.
  2. Preheat the oven to 180‎°C.
  3. Place the tofu onto skewers and place on a baking tray.
  4. Make the sauce. Fry together garlic, ginger, spring onion and chilli until soft. Stir in the peanut, soy, lime and coconut milk. Cook until thick and creamy.
  5. Bake the tofu for 15 minutes.
  6. Stir up the sauce alongside the skewers.

Serve with a cucumber salad and enjoy!

 

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