Roasted Tofu with Satay Sauce

Roasted Tofu with Satay Sauce

This is quick, easy and very tasty. I love to make it with smoked tofu, but you could also use the original type – or, make it really easy for yourself and use the ready-marinated type and leave out this stage of the recipe!
NB Cauldron smoked tofu available from large supermarkets – or try your local health store, which may also stock other brands of smoked tofu. .

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Ingredients

  • 220g/8oz Cauldron organic beech-smoked tofu, drained and cubed (or any smoked tofu of your choice)

Marinade

  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons medium or sweet sherry
  • 1 tablespoon rice vinegar or white wine vinegar

Satay Sauce

  • 25g/1oz creamed coconut, in small pieces
  • 150ml/5fl oz warm water
  • 2 slightly rounded tbsp smooth peanut butter
  • 2 garlic cloves, minced
  • Dash of soy sauce, optional
  • Salt

Instructions

Tofu

  1. Put the tofu cubes into a shallow bowl.
  2. Mix together the marinade ingredients and pour over the tofu, stir gently then leave for at least 2 hours.
  3. When you are ready to cook, preheat the oven to 200oC/400oF/Gas Mark 6.
  4. Drain the tofu, reserving the marinade.
  5. Put the tofu cubes on a lightly-oiled baking sheet, in a single layer, and roast in the oven for 25-30 minutes, until they have browned well and are fairly crisp.

Satay

  1. Put the pieces of creamed coconut into a small bowl and add the boiling water. Stir until the pieces have melted to a cream.
  2. Add the peanut butter, garlic and a dash of soy sauce to taste if you like.
  3. Season with salt as necessary and serve with the tofu.

Adapted from Vegan Feasts by Rose Elliot, published by Thorsons

Optional extras / notes

Preparation: 10 minutes plus 2 hours marinating Cooking: 30 minutes

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