Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
14 oz organic tofu (firm or extra firm, drained and pressed)
Marinade
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp peanut butter (unsweetened)
1 tsp minced onion (or granulated)
1 tsp garlic powder
Sauce
½ cup onion (diced)
5 garlic cloves (minced)
1 tsp chili paste
1 tsp tamarind paste
1 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp maple syrup (or date paste, link in Chef’s notes)
¼ cup peanut butter (unsweetened)
1 tbsp lime juice (freshly squeezed)
cilantro ((optional) chopped, to taste)
green onion (sliced, to taste)
Directions
1Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
3Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
4Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
5Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
6Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
7Stir in the garlic, cooking for an additional minute.
8Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
9Remove 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.
10Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
11Sprinkle 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
14 oz organic tofu (firm or extra firm, drained and pressed)
Marinade
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp peanut butter (unsweetened)
1 tsp minced onion (or granulated)
1 tsp garlic powder
Sauce
½ cup onion (diced)
5 garlic cloves (minced)
1 tsp chili paste
1 tsp tamarind paste
1 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp maple syrup (or date paste, link in Chef’s notes)
¼ cup peanut butter (unsweetened)
1 tbsp lime juice (freshly squeezed)
cilantro ((optional) chopped, to taste)
green onion (sliced, to taste)
Directions
1Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2Cut the drained and pressed tofu in half widthwise then into 1/2”-wide strips. You should have 8–10 strips total.
3Make the marinade: Add all of the marinade ingredients to a small bowl and whisk to combine.
4Place the tofu on a cutting board or plate. With a pastry brush brush the tofu on all sides with the marinade.
5Place the tofu on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
6Meanwhile, make the sauce: Heat a small saucepan over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally.
7Stir in the garlic, cooking for an additional minute.
8Add the chili paste, tamarind paste, tamari, maple syrup, and peanut butter, stirring until the peanut butter is dissolved.
9Remove 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.
10Remove the tofu from the oven and place on a serving platter with the satay sauce alongside.
11Sprinkle tofu satay skewers with optional chopped cilantro and green onions.
