Tofu Satay Kebabs with Fresh Herbs


Recipe provided by BOSH! from their Speedy BOSH! recipe book.

If you want delicious plant-based meals in minutes, then Speedy BOSH! is for you with over 100 mouthwatering plant-based dishes you can get from pot to plate in 30 minutes or less. 

From weeknight pies, curries and pasta dishes for all the family, wraps, tacos and salads for on-the-go eating, to awesome cakes, tarts and bars, this book has you covered. 

No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. 

This is the fourth bestselling book from Henry Firth and Ian Theasby and this might just be their tastiest collection of recipes yet. 


Serves: 4
Prep Time: 5 minutes
Cooking Time: 5 minutes


280g firm tofu 

½ lime 

2 tbsp tamari/dark soy sauce  

2 tbsp sriracha 

4 tbsp cornflour 

2 tbsp coconut oil 


For the satay sauce  

1 lime 

2 tbsp water 

3 tbsp crunchy peanut butter 

1 tbsp soy sauce 

1 tsp sriracha  

1 tsp Chinese vinegar  


To serve 

2 limes  

2 heads of little gem lettuce 

4 spring onions 

Small handful of fresh coriander 

Small handful of fresh mint  

Small handful of Thai basil 

Handful of dry roasted peanuts  

1 fresh red chilli 

Sea salt  


  1. Medium frying pan on a medium heat. Line a plate with kitchen paper. Small food processor. Mortar and pestle or rolling pin.
  2. Start with the tofu: Slice the tofu into 12 fingers and place in a bowl. Squeeze the lime half over the tofu, then sprinkle over the tamari or soy sauce, sriracha and cornflour and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the hot oil and fry on all sides until golden. Remove to drain on the kitchen paper.
  3. Meanwhile, make the satay sauce: Cut the lime in half and squeeze the juice into the food processor. Add the rest of the sauce ingredients and blitz until smooth. Transfer to a serving bowl.
  4. Prepare the wraps and garnishes: Cut the limes into small wedges. Separate the lettuce leaves and arrange them on a serving platter. Sprinkle with pinch of sea salt and a squeeze of lime from one of the wedges. Snip the spring onions over the lettuce. Arrange the fresh herbs and lime wedges around the platter. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a serving bowl. Transfer the tofu to a serving plate. Finely chop the chilli and scatter it over the tofu. 
  5. To serve: Bring everything to the table and let everyone assemble their wraps as they like. Tuck in! 

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