Creamy, dreamy, nut-buttery tofu
Sometimes you just want a bit of stodge. A dish so tasty, so satisfying, and so filling that it makes you feel all cosy and warm inside.
Well, look no further – this super comforting peanut satay tofu delivers all on 3 counts. If you want to carb it up even more, serve it with rice noodles and plenty of veggies to enjoy it stir fry-style. Yum!
Here’s a breakdown of the goodness inside:
- Tofu: packed with plant-based protein
- Cauliflower: excellent source of vitamins and minerals (almost every one we need!)
- Onion: high in vitamins B, C, and potassium
- Peanut butter: another awesome plant-based protein source
- Basil: high in vitamin K
- Garlic: rich in vitamin C, B6, and manganese
Behold, the tofu dish of your dreams. Aaaaahhhh.
Peanut Satay Tofu
- Wok or frying pan.
- 1 200g pack extra firm tofu
- 1 head of cauliflower
- 83g peanut butter
- 1 onion
- 2 tbsp maple syrup
- 2 tbsp dark soy sauce
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tbsp olive or rapeseed oil
- Heat 1 tablespoon of oil in a wok or frying pan on a medium heat.
- Chop the tofu into pieces, and add to a mixing bowl with the peanut butter, maple syrup, soy sauce, basil, and garlic powder and leave to marinate for 10 minutes.
- Meanwhile chop the onion and cauliflower, then add to the pan and fry until soft.
- Add the tofu mixture to the pan, mixing it well so the onion and cauliflower get covered with the peanut satay.
- Fry for a further 5-10 minutes, then serve.
Did you make this recipe?
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