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Satay Tofu Skewers Recipe

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. Tofu also contains magnesium, copper, zinc and vitamin B1.




  • 6tbsp peanut butter
  • 2tsp soy sauce
  • 2 limes: 1 juiced; 1 cut into wedges
  • 400g firm tofu, cut into chunks
  • 2tbsp peanuts, roasted
  • 8 wooden skewers


In a small bowl, combine the peanut butter, soy sauce and lime juice with 75ml water.

Pour half of the satay sauce mixture into a roasting tin (pan), add the tofu and coat well. Leave to marinate for at least 30 minutes, if possible.

Meanwhile, preheat the grill to high.

Thread the chunks of marinated tofu onto skewers and place on a baking sheet. Place under the grill and cook the skewers for 4-5 minutes, turning until browned on all sides.

Remove from the heat and drizzle the remaining satay sauce over the tofu.

Sprinkle over the peanuts and serve with the lime wedges.

For a gluten-free option, use tamari in place of the soy sauce.

Recipe taken from The Immunity Cookbook by Kate Llewellyn-Waters, with photography by Steven Joyce. Published by Quadrille


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