Have you ever had satay before? If you’re a long-time vegan or vegetarian, chances are you haven’t! Meatless satay isn’t easy to come by, with most restaurant versions being made from chicken. I was fortunate enough to find tempeh satay on one dining excursion, and let me tell you: it’s delicious. I had to recreate the stuff in my own kitchen. I’ve made a few versions of vegan satay over the years, and nowadays, this tofu-based recipe is my favorite. What is satay, you ask? Basically food on a stick. It’s an Indonesian dish that’s made by soaking your food in a flavorful marinade and then grilling it.
Satay Ingredients
Lemongrass is one of the predominant flavors in satay. I usually buy mine at a local produce shop, or occasionally at the supermarket if I’m able to spot it there. Asian markets will usually have it as well. Whatever you do, please don’t skip it, because it really makes the dish! You’ll also need some shallots, garlic, ginger, coconut milk, lime juice, soy sauce, and brown sugar for the marinade. Satay is served with a creamy peanut dipping sauce, for which you’ll need some peanut butter, soy sauce, brown sugar, garlic, ginger, lime juice, and coconut milk. And of course, you’ll need your tofu and some skewers!
How to Make Vegan Satay
Start by making the marinade. Place all of your ingredients into a food processor bowl. I really like to use my mini food processor here, since the volume of ingredients is small. If your food processor is especially large, consider doubling the batch size (you can freeze any extra marinade).
Blend everything until relatively smooth.
Next, dice your tofu and place it in a shallow dish. Pour the marinade over it and stir gently to distribute. Let the tofu marinade for at least 30 minutes on the counter, or up to 24 hours in the fridge. Place 4 or 5 pieces of marinated tofu on each skewer, then arrange your skewers on a baking sheet.
Bake until the marinade dries up a bit and you get some nice dark spots.
How to Serve Tofu Satay
Serve your satay with peanut sauce on the side, and any garnishes or accompaniments you like. I went with some fresh mint, scallions and chopped peanuts.
Feel free to add your favorite veggies to your skewers. I really like red bell peppers and mushrooms. Leave them plain, or make some extra marinade and brush it over them just before baking. Prefer a gluten-free satay? Just substitute gluten-free tamari for the soy sauce. Can I grill my satay? I think so, but I haven’t broken out the barbecue grill for the season yet, so I haven’t tested a grilled version. I think 10 to 12 minutes on each side over a low flame should do it though! Tofu satay will keep in a sealed container in the fridge for 2-3 days. Both the marinade and the peanut sauce for this recipe are freezer-friendly. I like to make a double batch of each and freeze half for later!
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