Vegan Tofu Satay Skewers (GF)

Vegan Tofu Satay (GF)

I’m so excited to share the recipe for this Vegan Tofu Satay. It’s super satisfying, just as delicious as its chicken counterpart, and also incidentally gluten-free and really healthy. 

Vegan Tofu Satay (GF)

I’ve said before about how much I enjoy making tofu more exciting and this Tofu Satay is basically my Peanut Crispy Tofu taken to the next level.

It all starts off with a very simple 4-ingredient marinade for the tofu, which ensures it’s packed full of flavour. You definitely have to use firm tofu for this, not the soft silken kind. 

Vegan Tofu Satay (GF)

But the flavour doesn’t stop there, because I’m also going to show you how to whisk together a few simple ingredients to make an insanely delicious peanut dipping sauce that you’ll want to just eat with a spoon.

These skewers may look fancy, but they’re really simple to make so they’d be great for a quick dinner, but also special enough for sharing at a party. They’re great served alongside rice, or even cauliflower rice, and pair especially well with this Vegan Thai Mango Salad

Vegan Tofu Satay (GF)

Happy dunking!

Looking for more tofu recipes? You might like my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Tofu Satay (GF)
Vegan Tofu Satay (GF)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This Vegan Tofu Satay is super satisfying and just as delicious as its chicken counterpart.

Course: Main Course
Servings: 4
Calories: 89 kcal
  • 1 tablespoon oil (vegetable oil, rapeseed oil or coconut oil)
  • 400 g (14oz) hard firm tofu
  • Bunch of fresh coriander, roughly chopped
For the marinade:
  • 1 heaped tablespoon smooth peanut butter
  • 1 tablespoon sweet chilli sauce (ensure vegan/gluten-free if necessary)
  • 3 tablespoons soy sauce (or tamari if gluten-free)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
For the satay sauce:
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons sweet chilli sauce (ensure vegan/gluten-free if necessary)
  • 2 tablespoons soy sauce (or tamari if gluten-free)
  • Juice of 1/2 lime
  • Chilli powder/flakes/oil, to taste
To serve:
  • Fresh coriander, finely chopped
  1. Pat tofu dry with a paper towel, then cut into small cubes
  2. In a large bowl, mix together the ingredients for the marinade and add the chopped coriander
  3. Place the tofu in this bowl, making sure that every piece is covered in equal amounts of sauce (you can either cook this tofu immediately or covered and put in the fridge to leave to marinate for up to 12 hours)

  4. Heat up some oil in a large wide-bottomed frying pan and add tofu once hot
  5. Fry the tofu for about 5 minutes on each side, or until crispy, golden brown and slightly caramelised

  6. Meanwhile, mix together all the ingredients for the satay sauce. Taste the sauce and adjust seasoning as necessary
  7. Place the pieces of tofu on skewers*, transfer onto a serving plate and sprinkle with chopped coriander. Serve the sauce in a small bowl next to it to dunk the skewers into
Recipe Notes

*As it can be quite tricky to cook these with skewers unless you're using a BBQ or a grill, I prefer to put the skewers through them just to serve, but you can also fry them on skewers if you'd prefer to do it that way round. If so, make sure skewers have been soaked in water first if using wooden ones.

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