Grilled Vegan Tofu Satay with Peanut Sauce
Aug 03, 2021 • Updated Jun 20, 2023
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This easy tofu satay recipe features a savory lemongrass-coconut marinated tofu skewered and grilled to perfection. A flavor-packed, vegan, and gluten-free dinner with a delicious peanut sauce for dipping.
What Makes This Recipe Great
If you’ve seen satay skewers being cooked on a smoky outdoor grill on the street, then you know the mouthwatering smell (and flavor). Usually, satay is made with thin slices of beef, pork, or chicken and dunked into a sweet and creamy peanut sauce. In the US, chicken satay is featured on almost every Thai takeout menu, and for good reason!
For vegans and vegetarians, tofu is usually the alternative protein offered, so this is my take on this popular south Asian street food. It reminds me of all the years my family spent in Thailand and brings me right back!
These vegan tofu satay skewers are made with extra firm tofu for a high-protein, plant-based dish that’s full of bright, savory flavor. This is a perfect vegan grilling recipe for summer!
How to Make Vegan Tofu Satay
The first step in making this satay is to prepare the marinade and let your tofu absorb all of the flavors.
To maximize the flavor, make your tofu marinade in a high-speed blender. You want to break down the lemongrass and other aromatics so the tofu can absorb as much flavor as possible.
Ingredient Notes
Tofu Satay & Marinade
- Extra Firm Tofu: Pat dry your tofu with paper towels or a kitchen towel, and cut into cubes.
- Lemongrass: This is a lemony, woody herb. On its own, lemongrass isn’t edible, but when you blend it into a smooth marinade, it adds tons of flavor.
- Shallot: This adds a deep savory allium flavor.
- Garlic: More savory, earthiness.
- Coconut Aminos: You can substitute coconut aminos with gluten-free or regular soy sauce as well.
- Coconut Milk: This helps tenderize the tofu and adds a nice creaminess to the sauce.
- Turmeric: This adds a nice color and earthy flavor to the tofu.
- Cumin and Coriander: I love these warming spices.
- Garnish: Peanut sauce, cilantro, chili flakes, and fresh lime wedges.
Peanut Sauce
- Creamy Natural Peanut Butter: I recommend using a peanut butter that contains only peanuts (no salt, no added sugar), as the maple syrup adds sweetness to this sauce, and the tamari adds saltiness.
- Rice Wine Vinegar
- Fresh Lime Juice
- Water: More as needed for desired consistency.
- Tamari or Soy Sauce: If you’re gluten intolerant, Tamari is an excellent gluten-free soy sauce alternative.
- Maple Syrup: More to taste. You can substitute brown sugar if preferred.
- Freshly Grated Ginger: You can also use 1/4 tsp ground ginger.
- Garlic (roasted): You can also use 1/4 tsp garlic powder.
- Pinch of Red Pepper Flakes
- Optional: Sesame seeds, roasted peanuts to top
Step-by-Step Instructions
Tofu Satay
- Pat your tofu dry and cut it into cubes. Place in a large dish (this is where it will sit while marinating)
- In a food processor or high-speed blender, blend together all marinade ingredients. Pour into the tofu dish and let the tofu marinate for 30 minutes to 1 hour.
- Soak your wooden skewers in water before cooking and skewer your tofu cubes. Grill or bake, cooking on both sides until nicely charred. If air frying, cook at 370F for 6-7 minutes or until the surface is nicely golden brown.
- Serve with peanut sauce, and garnishes, and enjoy.
Peanut Sauce
- Add all ingredients to a large bowl, and whisk until smooth and emulsified.
- Store in an airtight container in the fridge for up to 5 days.
Expert Tips
- Oven Method: Traditionally satay is grilled on skewers. It gets a nice char on all sides. However, if you don’t have a grill, you can still make this recipe! You can also make it in an air fryer or regular oven. Simply bake the tofu satay at 370°F until crisp on all sides.
Serving Tips
- The classic dipping sauce for satay is peanut sauce. It’s included in this recipe and also featured on my blog here. You can also make it with almond butter if you don’t eat peanuts. Or sunflower seed butter for a nut-free option.
- Other toppings include fresh cilantro, hot chili flakes, and a squeeze of fresh lime juice.
- I love enjoying this tofu alongside crunchy and refreshing Pad Thai Style Salad.
Storage Tips
- Leftovers: Store leftover tofu satay in an airtight container in the refrigerator. Reheat in the air fryer, skillet, or oven until warm and serve with garnish.
- Peanut Sauce: Store the leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Use with any remaining tofu satay, or use with this Thai Salad, Pad Thai, etc!
- Marinade: If you have remaining marinade, use it to marinate additional tofu for a salad or stir fry!
Recipe FAQs
Vegetarian/vegan satay is made with tofu cubes instead of animal protein.
There are two “sauces” in this recipe. There’s the tofu marinade and the peanut sauce. The tofu marinade is a lemongrass, coconut-based sauce that gives the tofu satay tons of delicious flavor. The peanut sauce is a creamy, peanut butter-based sauce used for dipping the satay.
More Vegan Dinner Ideas
Homemade Gluten-Free Udon Noodles
Healthy Teriyaki Tofu and Broccoli Stir Fry
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Vegan Tofu Satay with Peanut Sauce
Ingredients
- 16 oz high protein or super firm tofu
Satay Marinade
- 1 stalk lemongrass white parts
- 1 large shallot
- 3 cloves garlic
- 2 tbsp coconut aminos
- 2 tbsp coconut milk
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
Garnish
- cilantro
- chili flakes
- fresh limes
Peanut Sauce
- 1/3 cup creamy natural peanut butter
- 1 tbsp rice wine vinegar
- 1 tbsp fresh lime juice
- 3 tbsp water more as needed
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup more to taste
- 1/2 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 clove garlic roasted or 1/4 tsp garlic powder
- pinch of red pepper flakes
- optional sesame seeds roasted peanuts to top
Instructions
Tofu Satay
- Pat your tofu dry and cut into cubes. Place in a large dish (this is where it will sit while marinating)
- In a food processor or high speed blender, blend together all marinade ingredients. Pour into the tofu dish and let tofu marinate for 30 minutes to 1 hour.
- Soak your wooden skewers in water before cooking and skewer your tofu chunks. Grill or bake, cooking on both sides until nicely charred. If air frying, cook at 370F for 6-7 minutes or until surface is nicely golden brown.
- Serve with peanut sauce, garnishes and enjoy.
Peanut Sauce
- Add all ingredients to a large bowl, and whisk until smooth and emulsified.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Expert Tips
- Oven Method: Traditionally satay is grilled on skewers. It gets a nice char on all sides. However, if you don't have a grill, you can still make this recipe! You can also make it in an air fryer or regular oven. Simply bake the tofu satay at 370°F until crisp on all sides.
Serving Tips
- The classic dipping sauce for satay is peanut sauce. It’s included in this recipe and also featured on my blog here. You can also make it with almond butter if you don't eat peanuts. Or sunflower seed butter for a nut-free option.
- Other toppings include fresh cilantro, hot chili flakes, and a squeeze of fresh lime juice.
- I love enjoying this tofu alongside crunchy and refreshing Pad Thai Style Salad.
Storage Tips
- Leftovers: Store leftover tofu satay in an airtight container in the refrigerator. Reheat in the air fryer, skillet, or oven until warm and serve with garnish.
- Peanut Sauce: Store the leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Use with any remaining tofu satay, or use with this Thai Salad, Pad Thai, etc!
- Marinade: If you have remaining marinade, use it to marinate additional tofu for a salad or stir fry!
Nutrition information is automatically calculated, so should only be used as an approximation.
