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vegan peanut satay tofu recipe with rice and spinach

Peanut Satay Tofu

This vegan Peanut Satay Tofu is a delicious, filling, and nutritious way to pack in all of your macronutrients in one dish! Nut butters make *everything* taste good, so consider adding veggies you normally avoid to this one.
Make it interesting: swap out peanut butter for almond or cashew butter.
Make it healthier: add more veggies to your mixture.
Macros: 35g carbs, 32g fat, 37g protein.
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Servings 2
Calories 553 kcal


  • Wok or frying pan.


  • 1 200g pack extra firm tofu
  • 1 head of cauliflower
  • 83g peanut butter
  • 1 onion
  • 2 tbsp maple syrup
  • 2 tbsp dark soy sauce
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tbsp olive or rapeseed oil


  • Heat 1 tablespoon of oil in a wok or frying pan on a medium heat.
  • Chop the tofu into pieces, and add to a mixing bowl with the peanut butter, maple syrup, soy sauce, basil, and garlic powder and leave to marinate for 10 minutes.
  • Meanwhile chop the onion and cauliflower, then add to the pan and fry until soft.
  • Add the tofu mixture to the pan, mixing it well so the onion and cauliflower get covered with the peanut satay.
  • Fry for a further 5-10 minutes, then serve.


Serving suggestion: enjoy with wholegrain rice or noodles and a side of greens.
Leftovers: the peanut satay tofu leftovers will keep in the fridge for 2-3 days.
Keyword main, main dishes, peanut, peanut butter, tofu