Flavor-packed Vegan Satay (Tofu Skewers) with Peanut Sauce! Crispy tofu coated in a red coconut curry and served with a creamy peanut sauce for dipping. Only 10 ingredients and super easy to make. Perfect as a main dish or crowd-pleasing appetizer. (Vegan, Gluten Free).
This incredibly delicious Vegan Satay with Peanut Sauce always hits the spot. It's flavorful, savory, and satisfying. And there's endless ways to serve it! Make it a meal by pairing the tofu skewers with rice, quick pickled shallots, and crisp cucumber. Or, swap in a Spicy Cucumber Salad instead!
If you're into meal prep recipes, make an extra batch of the creamy peanut sauce for weekday meals. Extra vegan satay can be scattered into noodles, salads, lettuce wraps, and anywhere you want extra protein.
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Why you'll love this recipe
- Flavor Packed: These vegan satay skewers are bursting with flavors from red curry paste, coconut, and pantry spices. They're a hit with vegans and meat-eaters alike!
- 10 Ingredients: Since the tofu and peanut sauce share many ingredients, you only need 10 unique ingredients (plus water)."
- Clever Methods: This recipe maximizes flavor quickly. Extra Firm tofu crisps up fast, without the need to press it. Tearing the tofu creates rough edges for the sauce to cling to. Adding a bit more oil to the skillet helps "bloom" the curry spices to enhance their aroma. The peanut sauce also gets an extra kick of flavor from curry paste as the "secret" ingredient.
- Versatile: You can serve the vegan satay as a main or appetizer. You can enjoy them on their own. Or pair with rice, noodles, lettuce wraps, salads, and more.
Ingredients (and substitutes)
You only need 10 ingredients (plus water) to make this delicious Tofu Satay recipe:
- Tofu: Extra Firm tofu has less moisture, so it's faster to pan fry. You can substitute Firm tofu but it'll take longer to crisp up.
- Tamari: Adds umami (savory flavor) to both the tofu and peanut sauce. You can substitute soy sauce. But soy sauce can be saltier, so adjust accordingly.
- Peanut Butter: Use a smooth, all-natural peanut butter. The only ingredient should be peanuts (and maybe salt). Don't use peanut butter with sugar for this recipe.
- Thai Red Curry Paste: Adds amazing flavor to the tofu and peanut sauce. A tip from Nagi's RecipeTinEats Dinner cookbook. Some red curry pastes contain shrimp. These 3 brands are vegan: Aroy D, Maesri, and MaeJin. But always check the label.
- I didn't test Thai Kitchen (vegan) for this recipe. But I have used it when developing recipes for my cookbook. In my experience, Thai kitchen very mild so it can take 1.5 to 2x the amount to match traditional brands' flavor.
- Curry Powder: A spice blend made from turmeric, ginger, cumin, and other spices. Use a mild curry powder. If you love spice, a medium curry powder works too. But avoid a hot/spicy curry powder because the red curry paste also adds spice.
- Coconut Milk: I always recommend full-fat coconut milk. It has the best flavor and texture. Light coconut milk is just a watered down version...sold for the same price! You can always add the water yourself, if needed.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have leftover coconut milk to use up? Make Coconut Milk Overnight Oats, Vegan Coconut Cream Pie, or Easy Halloumi Curry recipes.
How to make (step-by-step photos)
This vegan satay is surprisingly easy to make! There's no grilling involved. And skewers are completely optional. Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Thai Red Curry Pastes vary: Every brand varies in flavor and heat. So use one you personally love! If in doubt, start with less and add more to taste.
- Keep the peanut sauce warm: Warm peanut sauce should be the perfect consistency for dipping. If the sauce gets cold, you can easily rewarm it on the stove. If it's too thick, you can thin it by whisking in some hot water.
- Skewers are optional: Satay is usually grilled on skewers. This recipe is cooked in a skillet, so you don't have to use skewers. But you can slide the cooked tofu onto skewers before serving. Unlike other recipes, there's no need to soak the skewers in water before, because they're not being grilled.
- Make ahead tip: You can prepare the vegan satay and sauce in advance. Simply reheat the satay in the oven (or stove). The sauce is best reheated on the stove.
- Peanut sauce is great for meal prep: The peanut sauce alone is delicious! Consider making a double batch and using for rice bowls, veggies, or other proteins throughout the week.
Serving Suggestions
These Vegan Satay skewers are super versatile. Here are some of my favorite ways to serve them:
- Appetizer: Serve the vegan satay on skewers for a delicious plant-based appetizer. They're a hit with vegans and meat-eaters alike! Make sure there's lots of peanut sauce for dipping. And napkins!
- Rice Bowl: The tofu can be served over rice, along with Quick Pickled Shallots, chopped cucumbers, fresh cilantro, lime wedges, and chopped peanuts. The acidity from a quick pickled vegetable really makes the flavors pop. You could substitute Pickled Red Onions instead.
- Noodles: Delicious served over Soba Noodle Salad or Rice Noodle Salad.
- Lettuce Wraps: Skip the skewers and pile the tofu cubes into crisp lettuce wraps.
- Salads: This vegan satay adds a boost of protein to salads, like Spicy Cucumber Salad, Raw Carrot Salad, or Rainbow Cabbage Salad (without Mayo).
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📖 Recipe
Vegan Satay (Tofu Skewers) with Peanut Sauce
Flavor-packed Vegan Satay (Tofu Skewers) with Peanut Sauce! Crispy tofu coated in a red coconut curry and served with a creamy peanut sauce for dipping. Only 10 ingredients and super easy to make. Perfect as a main dish or crowd-pleasing appetizer. (Vegan, Gluten Free).
Pin Recipe
Ingredients
Tofu
- 1 lb extra firm tofu
- 1 tablespoon grapeseed oil (or other neutral oil)
- ¼ teaspoon fine sea salt
Tofu Sauce
- ¼ cup coconut milk (see note 1)
- 2 teaspoon Thai Red Curry paste (see note 2)
- 2 teaspoon curry powder (see note 3)
- 1 teaspoon brown sugar (or granulated sugar)
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 1 tablespoon grapeseed oil (or other neutral oil)
Peanut Sauce
- ½ cup coconut milk (see note 1)
- 6 tablespoons smooth natural peanut butter (note 4)
- 2 tablespoons brown sugar (or granulated sugar)
- 1 tablespoon Thai Red Curry paste (see note 2)
- 2 teaspoons tamari (see note 5)
- ¼ cup water (more if needed)
Instructions
- Crisp Tofu: Tear 1 lb extra firm tofu into ¾-inch (2 cm) cubes. Warm 1 tablespoon grapeseed oil in a large nonstick skillet over medium heat. Scatter in tofu, toss to coat, then sprinkle with ¼ teaspoon fine sea salt. Cook until golden brown on all sides, flipping occasionally, 10 to 12 minutes. (If tofu is browning quickly, reduce heat. It's important the tofu to cook long enough so the inside firms up).
- Make Tofu Sauce: Meanwhile, in a small bowl, whisk together ¼ cup coconut milk, 2 teaspoon Thai Red Curry paste, 2 teaspoon curry powder, 1 teaspoon brown sugar, ½ teaspoon garlic powder, and ¼ teaspoon fine sea salt.
- Finish Tofu: Once tofu is golden brown all over, reduce heat to medium-low. Pour in the tofu sauce, toss to coat well. Cook, stirring occasionally, until the sauce has reduced onto the tofu (there should be very little sauce at the bottom of the skillet), about 5 minutes. Drizzle in the remaining 1 tablespoon grapeseed oil. Toss and cook for another 5 to 10 minutes, until tofu's exterior is crisp again.
- Make Peanut Sauce: Meanwhile, in a small saucepan combine ½ cup coconut milk, 6 tablespoons smooth natural peanut butter, 2 tablespoons brown sugar, 1 tablespoon Thai Red Curry paste, 2 teaspoons tamari, and ¼ cup water. Warm over low heat, stirring frequently, until smooth. (The warm sauce should be a pourable, if not add a bit more water to thin). Cover and keep warm.
- Serve: If desired, you can slide tofu onto small bamboo skewers (optional). Serve hot with warm peanut sauce—and sides as desired (see note 6).
Notes
- Coconut Milk: Use canned coconut milk, ideally full-fat.
- Thai Red Curry Paste: If vegan, look for a brand that doesn't contain shrimp, such as Aroy D, Maesri, or MaeJin. Always read the label to confirm. Brands vary so adjust to taste. Note: Thai Kitchen curry paste is very mild, so you often need 1.5 to 2x the quantity to match the intensity of the other more traditional curry paste brands listed above.
- Curry Powder: A yellow spice blend that contains turmeric, cumin, ginger, black pepper, and other spices. Choose a mild curry powder (rather than hot/spicy), because the red curry paste also adds heat. If you love spice, you could use a medium curry powder.
- Peanut Butter: Use a smooth, all-natural peanut butter that only contains peanuts (and possibly salt). Avoid peanut butters with added sugar for this recipe.
- Tamari: You could substitute with soy sauce. However, soy sauce can be saltier so adjust to taste. Unlike tamari, soy sauce isn't gluten-free.
- Serving Suggestions: To make this a main, serve with rice, Quick Pickled Shallots, chopped cucumber, lime wedges and/or cilantro.
- Storage/Reheating Tips: Keeps for 3 days. Gently reheat the tofu in a covered nonstick skillet over low heat with a bit of oil. Alternatively, you can lightly spray the tofu with oil and reheat in a 350F (177℃) oven until heated through.
- Recipe inspired by RecipeTin Eats Dinner ( 'Thai Chicken Satay Skewers').
Nutrition
Calories: 390kcal | Carbohydrates: 17g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 631mg | Potassium: 361mg | Fiber: 2g | Sugar: 12g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
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