Vegan & Gluten-Free Tofu & Eggplant Satay Recipe

Tofu comes in many forms. The best variety to use for this recipe is the organic, naturally smoked tofu, found in coolers in health-food stores and some supermarkets.

Want to try something different? For the salad, replace half the bean sprouts with thin green beans, trimmed and steamed or blanched in boiling water for 3 minutes.

photo credit: shutterstock

Servings	Prep Time	Cook Time
4servings	40minutes	15minutes

Servings	Prep Time
4servings	40minutes

Cook Time

15minutes

• Course Dinner, Lunch
• Cuisine Salads, Vegetables, Vegetarian

Ingredients

• 14 oz firm tofu
• 1 each eggplant
• 1 each red onion
• 8 each baby corn halved on the diagonal
• 1/2 each English cucumber
• 3 1/2 cups bean sprouts
• 2 tbsp unsalted peanuts
• Satay Sauce
• 1/3 cup crunchy peanut butter
• 1 tsp salt-reduced soy sauce (try gluten-free)
• 1 tsp honey
• 1 tsp Chinese rice vinegar or cider vinegar
• 1 large garlic clove peeled
• 1 each scallion chopped
• 1/3 cup light coconut milk
• 1 tbsp sweet chili sauce

Servings: servings

Units:MetricUS Imperial

Ingredients 14 oz firm tofu 1 each eggplant 1 each red onion 8 each baby corn halved on the diagonal 1/2 each English cucumber 3 1/2 cups bean sprouts 2 tbsp unsalted peanuts Satay Sauce 1/3 cup crunchy peanut butter 1 tsp salt-reduced soy sauce (try gluten-free) 1 tsp honey 1 tsp Chinese rice vinegar or cider vinegar 1 large garlic clove peeled 1 each scallion chopped 1/3 cup light coconut milk 1 tbsp sweet chili sauce Servings: servings Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Salads, Vegetables, Vegetarian

Instructions

1. Soak 12 bamboo skewers in cold water (to prevent them from burning). Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, honey, vinegar, garlic, scallion, coconut milk and chili sauce in a blender or food processor. Blend or process to make a thick, almost smooth mixture.
2. Preheat a medium grill pan or barbecue. Cut the tofu and eggplant into 2.5 cm cubes. Cut the red onion into chunks about the same size.
3. Cut the cucumber into thin sticks about 5 cm long. Arrange the bean sprouts, cucumber sticks and corn on a large platter and scatter the peanuts over the top. Set aside while you cook the tofu and vegetable skewers.
4. Thread the tofu, eggplant and onion onto the soaked skewers, spacing the pieces slightly apart. Place on a ridged grill or barbecue grate. Brush with some of the satay sauce, then grill for 10 to 12 minutes, turning the skewers frequently and brushing with the satay sauce. Gently heat the remaining satay sauce in a small pot or in a dish in the microwave until warm.
5. Set the skewers on top of the salad, spoon the remaining satay sauce over the top and serve.

Recipe Notes

Each serving: 373 calories, 22 g fat of (3.5 g saturated fat), 14 g carbohydrate (9 g fibre), 25 g protein

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