Tofu Satay with Vegan Peanut Sauce (2024)

Published: Nov 25, 2023 · Updated: Nov 25, 2023 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

Tofu satay is a flavourful and delicious vegan dish that can be made with just a few ingredients. It's protein-packed, versatile and fun to eat with its peanut dipping sauce! A delightful meal for sharing with your loved ones.

Satay is a traditional dish of skewered meat that is popular in Indonesian, Malaysian and Thai cuisine. Our vegan-friendly version uses marinated tofu as the protein source and is served with an irresistible creamy peanut sauce!

These vegan tofu satay skewers are a huge hit with our family (even the former tofu-haters!) and also really simple to make!

Satay tofu is equally yummy as a summer party dish, or as a delicious meal to brighten up a grey day. I hope you love this easy recipe as much as we do!

Ingredient tips

Here's everything you will need to make these yummy Thai tofu satay skewers:

The list of ingredients in the recipe looks a bit long at first glance, but don't worry - many of the ingredients are used in both the marinade and the sauce.

Tofu:

Use extra-firm tofu for best results - It holds its shape well and doesn't crumble easily. Make sure to use the regular firm type of tofu, andnotsilken tofu. You can press firm tofu in a tofu press, or wrapped in paper towels with a weight on top to remove excess moisture.

Coconut milk:

You want the variety from a can. If it has separated, give it a stir or a whisk before measuring. I prefer to use full-fat organic coconut milk.

The coconut milk is divided up to use in the marinade as well as the sauce. Our standard recipe conveniently uses one 14-oz (400ml) can.

Red curry paste:

This gives a rich and aromatic flavour to the tofu and sauce. Choose a vegan Thai red curry paste, as some Thai curry pastes may contain fish.

Peanut butter:

Choose a natural peanut butter with just peanuts as an ingredient and stir before using.I recommend using smooth peanut butter rather than crunchy peanut butter.

Step by step pictures

Here's a visual guide to show you how to make vegan satay:

For the full, adjustable and printable recipe, see the recipe card at the end of the post.

For the skewers

Step 1 - Slice each block of tofu in half, and gently press on a towel to remove excess moisture. Cut each half into 3 pieces, making 12 in total.

Step 2 - Prepare the marinade.

Step 3 - Marinate the tofu for at least 15 minutes. Gently press the tofu to encourage it to soak up the marinade.

Step 4 - Stir in the nutritional yeast.

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Step 5 - Fry the marinated tofu, with a little bit of vegetable oil, in a non-stick pan.

Step 6 - Alternatively, bake the marinated tofu at 220℃ in a fan oven for 20 minutes, turning it over and basting it with extra marinade at half-time.

For the sauce

Step 7 - Combine the curry paste and a little bit of coconut milk in a saucepan and fry on medium heat for 1-2 minutes.

Step 8 - Add remaining coconut milk, peanut butter, sugar, soy sauce and lime juice. Stir and simmer for 5 - 10 minutes.

Substitutions and variations

As a replacement for curry paste, you can add minced garlic, fresh grated ginger, and finely chopped mild red chillies or chilli powder to taste.

As an alternative to tofu,you could use tempeh or your favourite store-bought vegan chicken pieces.

Gluten-free:Use tamari sauce or gluten-free soy sauce and make sure your curry paste is GF.

Nut-free:You could use sunflower seed butter instead of peanut for a nut-free option.

Add vegetablessuch as bell peppers, zucchini/courgette, or onions to the skewers for more variety.

Serving

Servethe tofu skewers with the peanut satay sauce on the side for dipping. I often split the sauce into small bowls so that everyone can have their own dipping-friendly serving.

The sauce will thicken at room temperature. If it gets too thick for your liking, you can add a splash of water or reheat it.

Brown or white rice, quinoa, or noodlesare all excellent accompaniments.

For a refreshing and crunchy side,serve with a cucumber salad tossed in a simple salad dressing made with rice vinegar, sugar and salt to taste.

To add a green boost,steamed bok choy / pak choi or broccoli are a great option on the side.

Raw veggie sticksor aleafy green saladare also a brilliant choice.

As a garnish, lime wedges, a sprinkle of crushed peanuts or chopped cilantro / coriander leaves are delicious too!

Storage

I find the tofu satay is best served fresh, but leftovers can be stored in the fridge in an airtight container for up to 3 days. You can enjoy cold, or reheat the tofu pieces in a pan.

Leftover peanut sauce makes an excellent dip for veggie sticks.

The sauce will become thicker as it cools, so you can briefly reheat it to become more fluid again. Alternatively, thin the sauce with water to use it as a dressing.

📖 Recipe