Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
Stir in the garlic, cooking for an additional minute.
Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
Remove from the heat and stir in the lime juice plus ¼–½ cup water, depending on the consistency you’d like for drizzling over top of the skewers.
Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
Sprinkle tofu satay skewers with optional chopped cilantro and green onions.
Chef's Notes
Substitutions
Substitute tofu with organic tempeh.
Substitute peanut butter with almond butter.
For the onion, use yellow, white, or red. Or use shallots in place of onion.
For the chili paste, use sambal oelek, Thai chili paste, sriracha, or homemade chili paste.
If you don’t have access to tamarind paste, you can use an additional teaspoon of lime juice, coconut aminos, or simply omit it from the recipe.
Nut-Free
Substitute peanut butter with sunflower seed butter or tahini.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store tofu satay skewers in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
Stir in the garlic, cooking for an additional minute.
Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
Remove from the heat and stir in the lime juice plus ¼–½ cup water, depending on the consistency you’d like for drizzling over top of the skewers.
Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
Sprinkle tofu satay skewers with optional chopped cilantro and green onions.
