Whole30 Vegan Satay Sticks
Indulge in these flavorful and satisfying Whole30 Vegan Satay Sticks, a plant-based twist on a classic dish that's both healthy and delicious. Made with perfectly marinated firm tofu, coated in a luscious blend of coconut aminos, turmeric, cumin, and creamy coconut milk, these skewers pack a punch of bold flavors. Served alongside crisp fresh veggies and a rich, dairy-free cashew dipping sauce sweetened naturally with medjool dates, this recipe is gluten-free, Whole30-friendly, and completely vegan. Perfect as an appetizer, light lunch, or party snack, these satay sticks are grilled to a golden perfection, making them a wholesome, protein-packed addition to any meal. Bring vibrant color and irresistible flavor to your table with this easy, 30-minute recipe.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 4 tablespoons coconut aminos
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ginger powder
- 2 tablespoons lime juice
- 100 milliliters coconut milk (unsweetened)
- 100 grams raw cashews
- 100 milliliters water (for cashew sauce)
- 1 piece medjool date (pitted)
- 1 small cucumber
- 1 medium carrot
- 1 medium red bell pepper
- 8 pieces wooden skewers
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel, placing a heavy object on top, and letting it sit for 15 minutes. Once pressed, cut the tofu into roughly 1-inch cubes.
In a bowl, whisk together coconut aminos, ground turmeric, garlic powder, ground cumin, ginger powder, lime juice, and coconut milk to create the marinade.
Add the tofu cubes to the bowl and gently toss to coat them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for extra flavor.
While the tofu marinates, prepare the cashew sauce. Soak the raw cashews in hot water for 10 minutes, then drain. Blend the soaked cashews with 100 milliliters of water, the medjool date, 1 tablespoon of coconut aminos, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.
Prepare the vegetables: peel the carrot and slice it into thin sticks, slice the cucumber into half-moon shapes, and cut the red bell pepper into bite-sized chunks.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during cooking.
Preheat a grill pan or skillet over medium heat. Thread the marinated tofu cubes onto skewers, alternating with chunks of red bell pepper for added color and flavor.
Cook the skewers on the grill pan for about 2-3 minutes on each side, or until the tofu develops a nice golden char.
Serve the grilled satay sticks on a platter with fresh carrot and cucumber sticks on the side. Drizzle the cashew sauce over the skewers or serve it as a dipping sauce.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 51.1 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2417 mg | 51% | |
*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.
