Tofu Satay (Gluten-Free)

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Tofu Satay (Gluten-Free)

Tofu is marinated, then skewered and baked (traditionally grilled) and served with a flavorful peanut sauce. Tofu Satay is my version of the classic Southeast Asian dish.

Tofu Satay Gluten-Free, Vegan

This is one of my favorite recipes on my website, it is delicious as an appetizer but can also be served as a main with rice. I adapted the recipe from an Asian cookbook I had several years ago that used chicken. The sauce is made from a blend of peanut and coconut milk and I must say it tastes delicious.

Tofu Satay Gluten-Free Vegan

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Per serving

Energy: 1733 kcal / 7244 kJ
Fat: 137 g
Protein: 42 g
Carbs: 110 g

Cooking Time

Preparation: 10 min
Cooking: 30 min
Ready in: 1 h 4 min
For: 3 servings



  1. Cut tofu into strips and place into a bowl.
  2. In a food processor place the cumin, fennel, coriander, turmeric, sea salt, soy sauce, garlic, lemongrass, cayenne pepper, sugar and oil and process until a smooth paste is formed. Add extra 1/4 cup veggie broth or water if using a blender. May need to add extra soy sauce.
  3. Remove paste and rub onto tofu, allow to marinate for 30 minutes or even overnight in the refrigerator.
  4. Bake in oven at 450 degrees on a greased baking sheet for 12 minutes then turn and bake for 12 more minutes. Serve with peanut sauce.
  5. Place all the ingredients in a small saucepan and bring to boil on medium heat, stir constantly to prevent burning. Simmer until it thickens.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Kathy
    March 29, 2017

    I couldn’t get much of a “paste” to rub on tofu as the quantity didn’t process well in blender, but rubbed it lumps and all to marinade for a few hours. The peanut sauce was AWESOME and I was happy to have leftover sauce just to toss in spaghetti for next two days. Will definitely make this again! Thank you for coming up with this.

    • Michelle Blackwood
      March 29, 2017

      Hello Kathy thank you for letting me know about the paste, I’m going to have to edit the recipe to include some veggie broth so get things moving more fluid in the blender. I use a food processor or my high-speed blender which blends almost any amount you put in the blender jar. I’m glad you love the peanut sauce and yes it is awesome on noodles.