Eggplant Aubergine and Tofu Satay
Elevate your plant-based dining with this mouthwatering Eggplant Aubergine and Tofu Satay, a vibrant dish that perfectly balances creamy, nutty flavors with smoky, charred goodness. Featuring tender cubes of marinated eggplant and crispy-tofu skewered to perfection, this recipe pairs beautifully with a rich, homemade peanut satay sauce infused with coconut milk, soy sauce, and aromatic spices like cumin and coriander. With just 20 minutes of prep time and a sizzling grill or skillet, these satay skewers are ideal for weeknight dinners or backyard barbecues. Garnished with fresh cilantro and crunchy chopped peanuts, this vegan delight is an irresistible combination of texture and flavor. Perfect for serving as a main or appetizer, this easy yet impressive recipe will leave your taste buds craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 400 grams firm tofu
- 200 ml coconut milk
- 100 grams peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 12 pieces bamboo skewers
- 0.5 teaspoon salt
- 2 tablespoons chopped peanuts
- 2 tablespoons fresh cilantro
Instructions
Soak the bamboo skewers in water for 30 minutes to prevent burning during cooking.
Cut the eggplants into bite-sized cubes (about 1 inch) and sprinkle with 1/2 teaspoon salt. Let sit for 10 minutes to draw out excess moisture, then pat dry using a clean towel.
Cut the tofu into 1-inch cubes. Pat the tofu dry with paper towels to remove excess moisture.
In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, brown sugar, minced garlic, ground cumin, and ground coriander until smooth to create the satay sauce.
Set aside about half of the satay sauce for serving, and keep the other half for marination.
In a large bowl, combine the eggplant cubes and tofu cubes. Pour the marinade over them and gently toss to coat. Allow to marinate for 15–20 minutes.
Thread the marinated eggplant and tofu cubes onto the soaked bamboo skewers, alternating between the two.
Heat 2 tablespoons of vegetable oil in a grill pan or large skillet over medium heat. Cook the skewers for about 8–10 minutes, turning frequently, until the eggplants are tender and the tofu is slightly crispy on all sides.
Warm the reserved satay sauce in a small saucepan over low heat, stirring occasionally.
Serve the skewers hot, drizzling with the warmed satay sauce. Garnish with chopped peanuts and fresh cilantro.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 29.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 61.3 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
