Vegan Tofu Satay: Easy Grilled Skewers with Creamy Peanut Sauce and Fresh Toppings

Whenever I’m craving bold flavors and a little adventure at dinnertime, I turn to vegan tofu satay. Inspired by the classic Southeast Asian street food, this version swaps out meat for tofu but keeps all the aromatic spices and creamy peanut sauce that make satay irresistible.

I love how tofu soaks up the marinade, transforming into something truly crave-worthy after a quick grill. It’s perfect for sharing with friends or as a colorful weeknight meal that comes together without fuss. Plus, it’s completely plant-based, so everyone can dig in without worry.

Why You’ll Love This Vegan Tofu Satay

Making this tofu satay brings out everything I love about vibrant vegan cooking. Each skewer bursts with bold peanut, garlic, and spice notes that make every bite unforgettable. I always aim for quick, energizing meals and this recipe fits that perfectly. My years as a vegan chef taught me that plant-based food should excite your senses and fuel your body. Here’s why this dish stands out:

• Incredible Flavor

The tofu soaks up every bit of the satay marinade so well, resulting in deep, satisfying flavor from the first bite to the last. The char from grilling adds a smoky layer that reminds me of classic street food stalls.

• Nourishing and Protein-Packed

Tofu delivers high-quality plant-based protein which helps you stay full and fueled. Combined with the peanuts in the satay sauce, this meal keeps your energy high and your cravings at bay.

• Simple to Prepare

With minimal prep and basic ingredients, you can have these skewers ready for the grill or oven in no time. Whether you’re entertaining or making a quick weeknight dinner, the process is straightforward and fun.

• Great for Sharing

Satay tofu skewers make any meal feel interactive and festive. I love gathering friends for a plant-powered BBQ or weeknight dinner and letting everyone build their own plate.

• Naturally Allergy-Friendly

This recipe is entirely plant-based and gluten-free. Use tamari instead of soy sauce if needed. I’ve made it for countless guests and never had to worry about leaving someone out.

• Customizable and Versatile

Swap the tofu for tempeh or even mushrooms for a different texture. Adjust the heat by adding more chili or keep it mild for kids. I love topping the satay with fresh cilantro, lime, and a sprinkle of crushed peanuts for extra flavor.

Trying this vegan tofu satay always reminds me how satisfying and easy vegan food can be. If you are on a journey toward healthy plant-based living, this recipe is made for you.

Ingredients

To make my Vegan Tofu Satay explode with flavor and satisfy your cravings, you will need a mix of simple pantry staples and fresh ingredients. I separate the recipe into three parts: the tofu marinade, the creamy peanut sauce, and toppings for serving.

For the Tofu Marinade

• 14 ounces firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons soy sauce or tamari
• 2 tablespoons coconut milk (unsweetened)
• 1 tablespoon maple syrup
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• ½ teaspoon chili flakes (optional for heat)

For the Peanut Sauce

• ½ cup natural peanut butter
• ¼ cup coconut milk (unsweetened)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or agave syrup
• 1 tablespoon lime juice (freshly squeezed)
• 2 teaspoons sriracha or chili paste (adjust to taste)
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• Hot water, as needed to thin

For Serving

• Fresh cilantro, chopped
• Roasted peanuts, chopped
• Cucumber slices
• Lime wedges
• Steamed jasmine rice or rice noodles (optional)
• Sliced scallions

Tools and Equipment Needed

To prepare my vegan tofu satay at home, I rely on just a few essential kitchen tools. Choosing the right equipment ensures your tofu turns out perfectly crisp and your peanut sauce blends silky smooth every time.

• Chef’s knife and cutting board

For slicing the tofu blocks into even pieces and prepping fresh toppings like cilantro or cucumber.

• Mixing bowls (at least two)

One for whisking the satay marinade and another for mixing or serving the peanut sauce.

• Shallow dish or container

Ideal for marinating tofu evenly and making sure each piece gets coated.

• Skewers (bamboo or metal)

If using bamboo skewers, I always soak them in water for 30 minutes to prevent burning on the grill or in the oven.

• Tongs

Perfect for turning skewers on the grill or pan so every side cooks evenly and gets a light char.

• Grill pan or skillet

I use a grill pan to give those classic char lines and smoky flavor, but any heavy skillet works if you’re cooking indoors. An outdoor grill adds extra flavor if you have one.

• Small saucepan

For gently warming the peanut sauce and bringing out its spices and depth.

• Measuring cups and spoons

These keep ingredient ratios accurate so the flavor profile stays balanced.

• Serving platter or large plate

For an attractive and communal presentation of the finished satay skewers with all the toppings.

With these simple tools, you can create vegan food that’s both restaurant-worthy and easy to prepare at home.

Prep Work

Every great tofu satay starts with a little hands-on care. Here is how I make sure my tofu is packed with flavor and perfect texture before grilling.

Pressing and Draining the Tofu

I always begin by pressing my tofu to remove as much water as possible. This step helps the marinade soak in deeply and gives the tofu a firm bite after grilling.

1. Remove the tofu block from its package and drain any liquid.
2. Wrap the tofu block in a clean kitchen towel or several layers of paper towels.
3. Place the wrapped tofu on a plate and set a weighted object (like a cast-iron skillet or a few cans) on top.
4. Let it press for at least 20 minutes. For the best texture I recommend up to 30 minutes if you have the time.
5. Unwrap and discard the towels before moving on to slicing.

Cutting and Marinating the Tofu

Once the tofu is pressed I like to cut it into uniform pieces—about 1-inch thick rectangles or cubes work best for threading onto skewers.

1. Using a sharp knife and stable cutting board cut the tofu into even pieces.
2. Arrange the pieces in a shallow dish or large bowl so the marinade can coat everything.
3. Whisk together the marinade ingredients until smooth and pour it evenly over the tofu.
4. Gently toss or turn the tofu pieces so each one is well coated. I use my hands for this step to avoid breaking the pieces.
5. Cover and refrigerate for at least 30 minutes. For a richer flavor let it sit up to 2 hours. The longer it marinates the deeper the taste.

Your tofu is now prepped and packed with flavor—ready to be threaded onto skewers and grilled to golden perfection.

How to Make Vegan Tofu Satay

This easy step-by-step process delivers smoky, savory vegan satay skewers that anyone can master at home. Each step locks in maximum flavor and keeps it nutritious.

Step 1: Prepare the Marinade

I start by whisking together the marinade to create that savory base the tofu will soak up. In a mixing bowl, I combine:

• 3 tablespoons low-sodium soy sauce or tamari
• 3 tablespoons canned coconut milk (full fat for richness)
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 2 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon black pepper

I mix these until fully blended for a creamy, fragrant marinade.

Step 2: Marinate the Tofu

After pressing and slicing my block of firm tofu into 1-inch cubes or slabs, I add them to the marinade. I make sure each piece is evenly coated then cover and refrigerate it for at least 30 minutes. Sometimes I go up to 2 hours for deeper flavor. I flip the pieces halfway for a thorough soak.

Step 3: Make the Peanut Sauce

While the tofu marinates I whip up my signature peanut sauce in a small saucepan. I add:

• ⅓ cup natural peanut butter
• ⅓ cup canned coconut milk
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon maple syrup or agave syrup
• 1 tablespoon fresh lime juice
• 1 to 2 teaspoons sriracha (to taste)
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced

I cook this over low heat, whisking constantly until smooth and creamy. If the sauce gets too thick I thin it with a splash of warm water for perfect drizzling.

Step 4: Skewer the Tofu

Once marinated I thread each tofu cube onto bamboo or metal skewers. I leave a little room between each piece so the edges crisp up during cooking. For extra color and crunch, sometimes I alternate tofu with chunks of red bell pepper or zucchini.

Step 5: Grill or Bake the Tofu Satay

For grilling: I preheat an oiled grill pan or outdoor grill to medium-high. I grill the skewers for 2 to 3 minutes per side until golden brown with charred edges using tongs to turn.

For baking: I lay the skewers on a lined baking sheet and bake at 425°F for 20 to 25 minutes, flipping halfway. The tofu turns golden, crisp, and aromatic.

Serving Suggestions

I love serving my vegan tofu satay straight from the grill while the skewers are still hot. I arrange them on a large platter, drizzle extra peanut sauce over the top, and sprinkle with fresh cilantro and roasted peanuts for added crunch and aroma. Cucumber slices on the side add a cool crisp bite that balances the rich flavors.

For a well-rounded meal, I pair the satay skewers with fluffy jasmine rice or tender rice noodles. Both options soak up the creamy peanut sauce and make the dish hearty and satisfying. If I want to add more color and nutrition, I layer a bed of mixed greens or shredded cabbage under the skewers so they catch any extra sauce and juices.

I encourage serving the tofu satay family-style to create a festive, interactive experience. Everyone can grab a skewer and customize with toppings. For parties or casual gatherings, I sometimes prepare miniature skewers so guests can enjoy them as appetizers or finger foods.

To add a cooling element, I often serve the satay with a side of crunchy pickled vegetables or a simple carrot-cucumber slaw dressed with lime. Lime wedges are a must; a quick squeeze right before eating instantly brightens the flavors. For extra heat, I set out sliced fresh chili or a bottle of sriracha for anyone who likes a spicy kick.

Here’s a table of my favorite accompaniments for tofu satay:

No matter how I serve this vegan tofu satay, it always brings joy to the table. I believe healthy vegan food should be a celebration, rich with flavor, texture, and color.

Make-Ahead and Storage Tips

When I prep vegan tofu satay for classes or busy weeks I always rely on make-ahead strategies to save time while still serving vibrant flavors. Here’s how I keep this recipe fresh and make it work for meal-prep or entertaining.

Marinate and Skewer Ahead

• Press and slice the tofu up to 2 days in advance.
• Mix the marinade and coat the tofu. Store it in an airtight container or zip-top bag in the refrigerator for up to 48 hours. The longer soak gives even more intense flavor.
• You can skewer the tofu (and any added veggies) the night before serving. Cover the skewers well in the fridge until ready to grill or bake.

Peanut Sauce Prep

• Make the peanut sauce up to 4 days ahead. Store it in a sealed jar in the fridge.
• If the sauce thickens, stir in a splash of coconut milk or water while reheating.

Storage After Cooking

• Store leftover cooked tofu satay in an airtight container in the fridge for up to 3 days.
• Keep extra peanut sauce separate for easier reheating and serving.
• Reheat skewers in a skillet over medium heat or in a 350°F oven for about 8 minutes until warm.

Freezing Tips

• Freeze marinated uncooked tofu cubes for up to 2 months. Thaw in the fridge overnight, then skewer and grill as usual.
• I do not recommend freezing the peanut sauce, since it may separate.

Storage Table

With vegan recipes like this tofu satay, meal-prep becomes easy, flavor-packed, and nutritious. I love having these ready for quick lunches, post-workout dinners, or hosting friends with minimal last-minute fuss.

Conclusion

I love how vegan tofu satay brings so much flavor and fun to the table without any fuss. Whether I’m planning a casual weeknight dinner or a lively get-together with friends this dish always delivers. With its bold marinade creamy peanut sauce and endless ways to customize it’s quickly become one of my go-to recipes. If you’re looking for something that’s both nourishing and crowd-pleasing give this satay a try—I think you’ll be hooked after the first bite.