Is there anything better than a spicy satay sauce over flavourful marinaded tofu? We don’t think so!
For the skewers:
1 block of firm tofu, I used Cauldron which I freeze, defrost, drain and press.
2 Tbsp tamari
1 Tbsp toasted sesame oil
12 shallots, peeled
6 skewers, soaked in water for 30 minutes, this stops them from burning in the oven
For the marinade:
1 Tbsp tamari
Juice of 1 lime
1 garlic clove, finely grated
1 red birdseye chilli, finely chopped
2 Tbsp peanut butter, either chunky or smooth
1 spring onion, finely chopped
For the crispy ‘seaweed’
65g kale, stalk removed and shredded
1t date syrup
1tsp sesame seeds
Preheat your oven to 200c.
Cut the tofu into 12 cubes, put this into a tupaware box 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 whilst you peel the shallots and make the marinade.
To make the marinade put the tamari, lime juice, garlic, chilli 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 ‘seaweed’ put the 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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