Vegetarian Chicken Satay Skewers
Transform your next meal into a plant-based delight with these **Vegetarian Chicken Satay Skewers**! This recipe swaps out chicken for protein-packed extra-firm tofu, marinated in a fragrant blend of soy sauce, lime juice, creamy coconut milk, and an irresistible mix of curry, cumin, and coriander spices. Grilled to perfection for a smoky, charred finish, these skewers are served with a rich, velvety peanut sauce infused with a hint of sriracha for a subtle kick. Perfect for weeknight dinners, appetizers, or summer cookouts, they pair beautifully with fresh cucumber slices for a refreshing crunch. Quick to prep, full of flavor, and 100% vegan-friendly, these skewers are a must-try for lovers of global cuisine and plant-based eating.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 100 milliliters Coconut milk
- 1 tablespoon Brown sugar
- 2 teaspoons Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 cup Peanut butter
- 2 tablespoons Soy sauce (for peanut sauce)
- 1 tablespoon Lime juice (for peanut sauce)
- 50 milliliters Coconut milk (for peanut sauce)
- 1 tablespoon Maple syrup
- 1 teaspoon Sriracha sauce
- 2 tablespoons Cilantro leaves
- 12 pieces Wooden skewers
- 1 medium Cucumber (sliced for serving)
Instructions
Press the tofu between paper towels and place a weight on top to remove excess moisture. Leave for 20 minutes.
Cut the tofu into 1-inch cubes and place them in a shallow dish.
In a bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons lime juice, 100 ml coconut milk, 1 tablespoon brown sugar, 2 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon ground coriander, and 1 teaspoon ground cumin to form the marinade.
Pour the marinade over the tofu, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
While the tofu marinates, soak the wooden skewers in water to prevent them from burning while grilling.
To prepare the peanut sauce, combine 0.5 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 50 ml coconut milk, 1 tablespoon maple syrup, and 1 teaspoon sriracha sauce in a small saucepan over low heat. Stir until smooth and heated through. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated tofu cubes onto the soaked skewers.
Grill the skewers for 3-4 minutes on each side, until they are slightly charred and heated through.
Transfer the skewers to a serving platter, drizzle with some peanut sauce, and sprinkle with fresh cilantro leaves.
Serve the vegetarian chicken satay skewers with additional peanut sauce on the side and slices of cucumber.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 50.2 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2922 mg | 225% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2684 mg | 57% | |
*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.
