Perfect as an appetizer, snack, or even a light meal, tofu satay is a dish packed with protein and bursting with flavor in every bite. Whether you’re hosting a gathering or just craving something a little different, this recipe is sure to become a go-to favorite for a quick, wholesome, and satisfying treat! Perfect for anyone looking to up their protein intake while sticking to a gluten-free, plant-based diet. Whether you enjoy it on skewers or served over rice, this Vegan Tofu Satay Recipe is sure to hit the spot. Trust me, you’ll love this tasty, protein-rich meal that’s as easy as it is satisfying!
Why To Make It?
High in Protein: This vegan satay is packed with protein thanks to the tofu, making it a hearty and satisfying meal. Gluten-Free: Perfect for those with gluten sensitivities as the recipe uses gluten-free ingredients. Easy to Make: Simple to prepare with a straightforward cooking process, ideal for quick weeknight dinners. Versatile: Can be served over steamed rice, added to salads, or enjoyed on its own as a flavorful snack.
Ingredients
Tofu: High in protein and ideal for a hearty, vegan meal. Peanut Butter: Adds richness and depth to the satay sauce. Soy Sauce: For the umami and a touch of saltiness. Sriracha Sauce: Provides a spicy kick; adjust to your heat preference. Coconut Milk: Makes the sauce creamy and luscious. Tamarind Sauce: Adds a tangy flavor. Maple Syrup: Balances out the spiciness with a hint of sweetness. Lemon Juice: Adds brightness and acidity. Oil: For cooking the tofu to a perfect crisp. Black and White Sesame Seeds, Coriander: For garnish and added texture.
See recipe card for quantities.
Instructions
Prep the Tofu: Cut the tofu into bite-sized pieces and set aside. Make the Sauce: In a bowl, combine peanut butter, soy sauce, sriracha, maple syrup, and tamarind sauce. Add coconut milk, and mix well. Stir in lemon juice and optional ginger and garlic if using. Cook the Tofu: Heat oil in a cast iron skillet. Skewer tofu pieces onto mini skewers and cook in the skillet until crispy on all sides.
Add Sauce: Pour half of the peanut satay sauce over the tofu while it cooks, and sprinkle with coriander. Continue cooking until the tofu is well-coated and the sauce has thickened slightly. Finish and Serve: Top with toasted sesame seeds and serve over steamed rice or enjoy as is.
Substitutions
Tofu: You can use tempeh or seitan for a different texture. Peanut Butter: You can use almond butter or cashew butter for a different nutty flavor. Sriracha: Feel free to use any hot sauce you prefer or adjust the quantity to control the heat level. Coconut Milk: You can substitute coconut milk with almond milk or soy milk for a lighter sauce.
Variations
Spicy Satay: If you like heat, you can Increase the amount of sriracha or add red pepper flakes. Sweet Satay: Add a bit more maple syrup for a sweeter sauce. Veggie-Packed: Add vegetables like bell peppers or snap peas to the skillet for added crunch and nutrition.
Storage
Storing: Keep leftover tofu and sauce in separate airtight containers. Store in the refrigerator for up to 3 days. Reheating: Reheat in a skillet over medium heat. Add a splash of water or extra coconut milk if the sauce has thickened too much.
How to serve
Serve this High Protein Vegan Satay over a bed of steamed rice for a complete meal. It also works well as a flavorful addition to salads or as a topping for grain bowls. Enjoy it hot or at room temperature for a satisfying snack or meal.
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