Yes, you can have your satay and eat it too. This tofu satay recipe sneaks in some seriously potent greens, while being deliciously tasty.
For the Marinade:
- 2 tbsp tamari
- 1 tbsp peanut butter
- 1/2 tsp curry powder
- 1 tbsp water
- 1/2 tbsp Ora Organic Greens Powder
- 1/2 tbsp coconut sugar
For the Dipping Sauce:
- 1/2 cup peanut butter
- 1/3 cup water
- 2 tbsp tamari
- 1 tbsp lime or lemon juice
- 1 tsp garlic powder
- 1 tsp sesame oil, optional
- 1 tbsp coconut sugar
- 15oz organic, extra firm tofu
- Top with cilantro, lime slices, crushed peanuts, and cucumber slices
- Carbs60 g
- Protein71.5 g
- Fiber13 g
- Sugar31.5 g
- Start by ‘pressing the tofu.’ Press the tofu for 20 minutes by placing the tofu block on a plate, with another plate on top of it, and add a few heavy books to the top of the plate. This method helps to release excess water.
- In the meantime, add all marinade ingredients into a small bowl and whisk this combined. Then into a separate bowl add all the dipping sauce ingredients into a bowl and whisk till combined.
- Once the tofu is pressed, cut the tofu into thick strips (as seen in the photo), and coat the tofu in the marinade for 20 minutes. Now set your oven to 425F.
- Now place the marinated tofu a parchment paper-lined baking tray and bake in the oven for 20-25 minutes, turning halfway. Cook till the tofu is crispy on the outside.
- Take the tofu out of the oven and allow to cool for a few minutes before skewering each one with satay sticks.
- Serve the satay with the peanut dipping sauce, cilantro, cucumber slices, and a squeeze of lime juice.
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