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!