Tofu Shallot Satay with Kale Crispy Seaweed | Veganuary
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Tofu Shallot Satay with Crispy Kale

Vegan Chef Day

Tofu Shallot Satay with Kale Crispy Seaweed

Is there anything better than a spicy satay sauce over flavorful marinated tofu? We don’t think so!

  1. For the skewers:
  2. 1 block of firm tofu (I used Cauldron which I freeze, defrost, drain and press).
  3. 2 Tbsp tamari
  4. 1 Tbsp toasted sesame oil
  5. 12 shallots, peeled
  6. 6 skewers, soaked in water for 30 minutes, this stops them from burning in the oven
  7. For the marinade:
  8. 1 Tbsp tamari
  9. Juice of 1 lime
  10. 1 garlic clove, finely grated
  11. 1 red birdseye chili, finely chopped
  12. 2 Tbsp peanut butter, either chunky or smooth
  13. 1 spring onion, finely chopped
  14. For the crispy kale
  15. 1 cup kale, stalk removed and shredded
  16. 1tsp tamari
  17. 1t date syrup
  18. 1tsp sesame seeds

Serves 2.

Preheat your oven to 390F.

  • Cut the tofu into 12 cubes, put this into a container with a lid with 2T tamari and 1T sesame oil.
  • Put the lid on and move the box around so that the tofu is covered.
  • Set to one side while you peel the shallots and make the marinade.
  • To make the marinade put the tamari, lime juice, garlic, chili and peanut butter in a glass or cup and mix well. You might need to smush the pb with a fork, as it’s a fat it can resistant to mixing. But keep smushing and it will eventually concede and play nice.
  • Add the shallots and marinade to the tofu and again put the lid on and move about until all of the tofu and shallots are covered in the sauce.
  • Put 2 cubes of tofu and 2 shallots on each skewer, place on a baking tray, spoon any remaining sauce on and put them into the oven.
  • To make the crispy kale, put kale in a bowl, add the tamari and date syrup, massage the kale until it has softened and it is covered with the sauce.
  • Put the kale on a baking tray, spreading it out so it is one layer only.
  • Sprinkle this with the sesame seeds and put the tray into the oven.
  • Bake the skewers for around 20 minutes, the edges of the tofu will brown and the skin of the shallots will blister.
  • Bake the kale for just 5 minutes, until it crisps up but before it becomes burnt!!
  • Serve with a scattering of spring onion on the skewers.

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