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Almond butter satay tofu skewers
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.
Related Topics
Author: Gaz Oakley, Chef, Author and YouTuber
Gaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. In October 2015, inspired to follow a healthier lifestyle, he decided to change his diet and go vegan overnight.
At the insistence of his friends, he started posting pictures of his meals on Instagram, and before he knew it he'd grown a global following of over 400,000 Instagram followers, 900,000 YouTube subscribers, and published three cookbooks.
His vegan food celebrates the classics we all love, with all the flavour and colour, and none of the compromise. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes.