My current favourite lunchtime recipe! This Vegan Tofu Satay and Rainbow Slaw is so simple to make guys, it’s perfect for a healthy yet quick throw together lunch or dinner recipe that tastes absolutely incredible. No joke guys, I could spoon feed this satay sauce straight into my mouth… it’s so good!
How to make a healthy satay sauce
Store bought satay sauces are often loaded with preservatives, hidden sugars or a lot of salt. This is my go to satay sauce and it’s sugar free. I like to add coconut aminos to sweeten over any sugar or alternative sweetener in this recipe.
Balanced with a little fish sauce, fresh ginger and lime this vegan Tofu Satay is made with one of the cleanest satay sauces around. I chose to use cashew nut butter but this would be delicious with almond butter, macadamia or even peanut butter if you prefer.
SATAY or TOASTS?
Today I chose to make the tofu into satay sticks. To do this, simply slice 1/2 – 1 cm thick slices of firm tofu, brush on the marinade and fry in a non-stick frying pan for 3 – 4 minutes per side, or until crisp. Allow to cool slightly and then thread onto wooden skewers. See recipe below for the full method.
If you prefer you can serve the tofu as what I call ‘Tofu Toasts.’ In other words, minus the stick! If you prefer to bake this Tofu Satay you can do so by preheating the oven to 200C / 180 fan. Line a baking tray with greaseproof paper. Follow the steps in the method below for brushing with the marinade and then bake for about 40 – 50 minutes until crisp, or to your liking.
I hope you enjoy guys!
Tofu Satay with Rainbow Slaw
- 2 tbsp nut butter; cashew or almond (I like Meridian)
- 1/2 tsp coconut aminos
- 1 tsp olive oil (optional, depending on how thick your nut butter is)
- Juice of 1/2 lime (1 tsp)
- 1/8 tsp fish sauce
- 1/2 tsp ginger, grated
- 1/2 cup red cabbage, shredded
- 1/2 cup white cabbage, shredded
- 2 tbsp fresh coriander or parsley, chopped
- 1 medium carrot, julienne or grated
- 1 tbsp olive oil
- 1 packet (396g) firm tofu (I like Cauldron)
- 1/2 tsp paprika
- 2 tbsp extra virgin olive oil
- Pinch of Pink Himalayan or sea salt
- Mix all the ingredients together in a small bowl until smooth. Option to add up to 1 tsp of olive oil or water to thin if you prefer. Depends how thick your nut butter is. I used cashew butter but you can use almond, macadamia or peanut butter if you prefer.
- Prepare the slaw by mixing all the ingredients together in a large bowl. NOTE: I used a mandoline to shred the cabbages and a julienne peeler to make the carrot strips. You can use a food processor if you prefer or slice very fine.
- Remove the tofu from the packet. Rinse and pat dry on kitchen paper.
- Slice the tofu in 1/2 - 1 cm thick pieces. You should get 6 from a 396g block.
- Mix the oil, paprika and salt in a bowl. Brush all over the tofu until fully coated. Heat a non stick frying pan with any of the oil left in the bowl and fry the tofu for 3 - 4 minutes per side, on a medium heat, or until cooked to your linking.
- When crisp, remove from the heat and place on kitchen paper to absorb any excess grease. Option to thread on wooden kebab sticks before serving
- Serve the crispy tofu kebabs with rainbow slaw and spoon over the satay sauce.