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Vegan Barbecue Satay Tofu
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Vegan Barbecue Satay Tofu

A flavour bomb transforming bland tofu. Make ahead and serve as an appetiser. Grilled to smoky perfection, ideal for BBQs or a satisfying weeknight meal.
Course Appetizer
Cuisine Asian
Keyword High-Protein
Servings 5 Servings

Ingredients

For the Tofu Marinade

  • ¼ cup crunchy peanut butter 70 grams
  • 2 garlic cloves crushed
  • ½ onion finely chopped
  • ½ lime juiced
  • 1 inch ginger crushed
  • ½ tsp curry powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ cup coconut milk
  • 1 tbsp vegetable oil
  • Water to adjust consistency if needed

For the Tofu Skewers

  • 500 g extra firm tofu
  • 2 large onions cut into big chunks
  • 1 green or red capsicum
  • 2 tsp tamari or soy sauce
  • Oil for barbecue
  • 24 bamboo skewers

For Garnishing

  • 2 tbsp fresh coriander

Instructions

  • Heat the oil. In a saucepan over medium heat, heat the oil and fry the chopped onion until transparent, about 2 minutes.
  • Stir in the garlic and ginger. Add the crushed garlic and ginger, and cook for another minute.
  • Add the remaining ingredients. Stir in the peanut butter, lime juice, tamari, spices, and coconut milk, and cook for 2-3 minutes until smooth and combined.
  • Prepare the tofu and vegetables. Cut the tofu into 1-inch cubes, and dice the capsicum and large onion into 1-inch pieces.
  • Assemble the skewers. Thread 2-3 tofu cubes onto each skewer, alternating with onion and capsicum pieces.
  • Coat the skewers. Place the skewers on a tray and pour the satay sauce over them, ensuring each skewer is evenly covered.
  • Marinate. Cover with plastic film and refrigerate for 2-4 hours to allow the flavours to infuse.
  • Preheat the grill. Preheat the barbecue (flat plate or charcoal grill) to medium-high heat.
  • Brush and grill. Brush the barbecue with oil, then cook the tofu skewers, turning frequently, until each side is caramelised and golden.
  • Serve. Transfer the skewers to a serving platter and garnish with finely chopped coriander.

Notes

Serving Suggestions and Pairings

Serve your vegan barbecue satay tofu with exciting food pairings that will make the experience even better. Here are some delicious and complementary sides to serve it with:
  • Steamed jasmine rice: A simple and fluffy side that perfectly complements the rich satay sauce.
  • Fresh Salad: Cucumber salad adds a refreshing crunch and balances the smoky tofu with a light, zesty flavour.
  • Grilled vegetables: Serve with a variety of charred vegetables like courgettes and peppers for a colourful and nutritious plate.
  • Vegan coleslaw: A creamy, tangy side that contrasts beautifully with the bold flavours of the satay tofu.
  • Sweet potato fries: A comforting and slightly sweet accompaniment that pairs perfectly with the smoky tofu.

Tips for Marinating Tofu to Perfection

Marinating tofu correctly enhances its flavour and texture, allowing it to absorb all the delicious spices and seasonings. Follow these tips for the best results:
  • Press the tofu: Before marinating, press the tofu to remove excess water. This helps the tofu absorb the marinade more effectively, giving it a firmer texture.
  • Use a flavour-packed marinade: Tofu has a neutral flavour, so use a marinade with bold ingredients like soy sauce, peanut butter, garlic, and spices to infuse it with taste.
  • Marinate for at least 30 minutes: For optimal flavour, marinate the tofu for at least 30 minutes. For a deeper taste, marinate it for 2-4 hours or overnight.
  • Ensure even coating: When marinating, make sure the tofu is fully coated. Toss the tofu in the marinade and allow it to sit in a shallow dish or resealable bag to ensure each piece is evenly covered.
  • Avoid over-marinating: While marinating tofu is essential, don’t let it sit too long, especially in acidic marinades, as it can affect the texture and make it too soft.

Frequently Asked Questions

  • How do you make tofu absorb more flavor? Press the tofu for at least 15-20 minutes, then marinate it overnight for the best absorption. Freezing and thawing tofu also creates a spongier texture that soaks up the marinade better.
  • Can I bake instead of grilling? Yes! Bake at 375°F (190°C) for about 25 minutes, flipping halfway through. For crispier tofu, broil for the last 2 minutes.
  • What can I use instead of peanut butter in the satay sauce? You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a nut-free version.
  • Is this recipe gluten-free? Yes, as long as you use tamari instead of soy sauce and check that your other ingredients are certified gluten-free.
  • Storage: Store any leftover tofu and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.