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Looking for a plant based tofu curry? Look no further than this inviting almond butter satay recipe, made by Gaz Oakley for H&B. Bringing to life tofu skewers with a flavoursome, nutty sauce, this vegan dish is served up with steamed rice, fresh vegetables and aromatic coriander.
Ingredients
For the skewers:
- 3 cloves garlic, minced
- Thumb-sized piece ginger, minced
- 1 onion, finely chopped
- 1 tbsp lemongrass paste
- 1 tsp ground turmeric
- 3 tbsp sriracha sauce
- 1 tbsp tomato puree
- 1/2 cup flaked almonds, toasted (plus extra for garnish)
- 2 tbsp Pip & Nut almond butter
- 1 tsp sea salt
- 2 tbsp coconut sugar or sweetener of your choice
- 3 tbsp soy sauce
- 1/2 cup/125ml Rude Health tiger nut milk
- 1 extra firm block tofu. Gaz recommends Tofoo, cubed
- 1 red onion, peeled cubed
- 1 red pepper, deseeded & cubed
Serve with:
- Steamed Jasmine rice
- Salad
- Fresh coriander
Method
1
Pre heat your oven to 180º C (degree Celsius).
2
Place a saucepan over a medium heat & add a little oil, followed by the garlic, ginger, onion & lemon grass paste, sauté for 2 minutes before adding the turmeric, sriracha & tomato puree. After another minute add the toasted almonds, give them a rough chop first.
3
Stir well then add the rest of the ingredients plus 500ml of boiling water. Pop a lid on the pan and let the sauce bubble away for 15 minutes.
4
Meanwhile, make your skewers. Alternate between pieces of tofu, red onion & pepper. Place the skewers into a baking dish & drizzle over a little oil.
5
Pop them into the oven to colour for 10 minutes.
6
When the sauce has thickened and the skewers are a little golden, pour some of the sauce over the skewers & place the tray back into the oven for 20 minutes.
7
Any leftover sauce can be stored in an air tight container for a couple of weeks in the fridge. It’s great for stir fries too.
8
When the skewers are cooked serve them up with steamed rice, a little salad & fresh coriander.
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