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Baked Tofu Satay Recipe




  • 2tsp soy sauce
  • 1tbsp maple syrup
  • ½tsp mild curry powder
  • 200g firm tofu, cubed
  • 150g brown rice

For the satay dipping sauce

  • 2 heaped tbsp crunchy peanut butter
  • 2 heaped tbsp vegan Thai red curry paste
  • 4tbsp coconut milk
  • 1 garlic clove, crushed

To serve

  • lime wedges
  • red chilli slices


Preheat the oven to 200°C/gas 6. Line a baking tray with tin foil.

In a bowl, mix together the soy sauce, maple syrup and curry powder. Add the tofu and marinate for 1-2 hours.

Thread the tofu cubes on to skewers, about 4-5 cubes per skewer. Place the tofu skewers on the prepared baking tray and bake in the oven for around 25 minutes, turning once halfway through the cooking time.

Meanwhile, cook the rice in a large pan of boiling water according to the packet instructions, then drain.

Place all the dipping sauce ingredients in a small saucepan and mix together until smooth, adding a little more coconut milk if needed. Heat gently over a low heat until thickened.

Serve the tofu skewers with the rice and the satay sauce for dipping, garnished with red chilli slices and accompanied by lime wedges for squeezing over.

Recipe courtesy of The Medicinal Chef: Plant Based Diet by Dale Pinnock.
Published by Hamlyn
Photography: Faith Mason


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