These tofu skewers are a perfect meat-free alternative. Easy to make and full of flavor.
Easter is on Sunday! Wait a minute; I said that wrong. EASTER IS THIS SUNDAY!
Wait. Wasn’t it just January? Seriously, time goes by so freaking fast. Maybe I’ve been hibernating… yes, that must have something to do with it. Spring is finally here, and although it’s been raining, I’m glad to see sunshine on my lunchtime walk each day. I have seriously missed getting natural Vitamin D.
Speaking of spring, I always joke with my friends that we must start eating better after the Easter celebrations. I’ve got to admit that my diet plan has failed big time between Halloween and Easter, so now it’s time to get my game face on. Lucky for me, I got this cookbook, Chloe Flavor, which is full of 125 original vegan recipes which focus on simple steps and big flavors in the food by Chloe Coscarelli – and I have fallen in love with her recipes already.
First of all, I’m a cookbook lover and will read any cookbooks that catch my eye – from cover to cover. Second of all, I’m not a vegan, but looking at her recipes just made me want to try everything in her book. So I decided to try this Thai Tofu Satay which tastes as ah-ma-zing as it sounds!
To make this a fun recipe, I chose Nasoya Extra Firm Tofu, which is a good source of protein. I don’t recommend using silken tofu for this recipe as it is hard to handle. Now here’s the fun part – everything tastes so much better on a skewer.
I grew up in Indonesia, and they are famous for their Chicken Skewer, so I have to say that a Tofu Skewer is not a bad idea for Meatless Monday. And when you create this recipe, it seems like hitting a double whammy because you can use the leftover peanut sauce on rice or steamed veggies, similar to the Indonesian Gado-Gado Salad recipe that I recently shared.
So, cheers to Chef Chloe on her recent cookbook. Be sure to get a copy of her book and create this awesome Thai Tofu Satay. And if you try it, don’t forget to tag it on Instagram and add #brunchnbites and let me know how you like it. If you need more #MeatlessMonday ideas, simply click here for some awesome recipes.
Thai Tofu Satay
- 1/2 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup lime juice
- 1 tbs tamari
- 1 tbs sriracha
- 2 tsp minced fresh ginger
- 1 garlic clove minced
- 2 tbs vegetable oil plus more as needed
- 1 16-ounce package extra firm tofu, pressed and cut into 1-inch cubes
- 1 tbs tamari
- 2 tbs pure maple syrup
- 1 tbs lime juice
- 1 tsp ground turmeric
- 1 tsp sriracha
- Lime wedges for serving
- White or black sesame seeds
- Chopped fresh cilantro
- Crushed peanuts
- Make the peanut sauce: in a food processor, combine all the peanut sauce ingredients and blend until smooth. Transfer to a few small dishes for sipping and set aside.
- Make the tofu: in a large nonstick skillet, heat the oil over medium-high heat. When it simmers, working in batches, add the tofu and sear for 2-3 minutes per side, until golden and crispy, using a spatula or tongs to rotate the tofu so that all sides are cooked. Add more oil as needed between batches.
- Meanshile, whisk together the tamari, maple syrup, lime juice, turmeric, and sriracha in a small bowl. Add all the seared tofu to the pan if it’s not there already, then add the tamari mixture, stir to coat, and cook for about 3 minutes more to warm through.
- Turn off the heat and thread the tofu cubes onto skewers. Serve with the peanut sauce, lime wedges, and optional garnishes.
I created this post in partnership with Nasoya. Thank you for helping support brands that I love!