Tofu Satay Skewers is a fun, Thai-inspired recipe that will be a delight to serve up at your next plant-based get-together. Protein-packed tofu is coated in an umami-rich marinade then baked until crisp and served with a tangy and creamy satay sauce. Enjoy these tasty bites as a mouthwatering appetizer or as a flavorful addition to your favorite salad, roasted veggie plate, or grain bowl.
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Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
14ozorganic tofu (firm or extra firm, drained and pressed)
Marinade
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsppeanut butter (unsweetened)
1tspminced onion (or granulated)
1tspgarlic powder
Sauce
½cuponion (diced)
5garlic cloves (minced)
1tspchili paste
1tsptamarind paste
1tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspmaple syrup (or date paste, link in Chef’s notes)
¼cuppeanut butter (unsweetened)
1tbsplime juice (freshly squeezed)
cilantro ((optional) chopped, to taste)
green onion (sliced, to taste)
Directions
1
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2
Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
3
Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
4
Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
5
Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
6
Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
7
Stir in the garlic, cooking for an additional minute.
8
Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
9
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.
10
Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
11
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
14ozorganic tofu (firm or extra firm, drained and pressed)
Marinade
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsppeanut butter (unsweetened)
1tspminced onion (or granulated)
1tspgarlic powder
Sauce
½cuponion (diced)
5garlic cloves (minced)
1tspchili paste
1tsptamarind paste
1tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspmaple syrup (or date paste, link in Chef’s notes)
¼cuppeanut butter (unsweetened)
1tbsplime juice (freshly squeezed)
cilantro ((optional) chopped, to taste)
green onion (sliced, to taste)
Directions
1
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2
Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
3
Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
4
Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
5
Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
6
Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
7
Stir in the garlic, cooking for an additional minute.
8
Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
9
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.
10
Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
11
Sprinkle tofu satay skewers with optional chopped cilantro and green onions.
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