|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whip up a quick and easy vegan coconut-based satay sauce for grilled tofu, and have all the vegetarians and vegans at your outdoor barbecue thanking you. This is an easy recipe, inspired by Indonesian and Thai satay recipes, for a simply grilled tofu satay in a coconut, curry paste, and peanut butter satay sauce. It's vegetarian, vegan, and absolutely finger-licking delicious.
1 block frozen tofu, thawed and pressed
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon vegetarian red curry paste
1 tablespoon hoisin sauce
Gather the ingredients.
Slice tofu into cubes for skewering or grilling
Whisk together the coconut milk, peanut butter, curry paste and hoisin sauce over low heat.
Marinate tofu in sauce for at least one hour; sauce will thicken as it cools.
Grill tofu, basting gently with sauce. Tofu should take about 6 to 7 minutes on each side.
Serve topped generously with extra satay curry sauce, or, serve the sauce on the side as a dip.