This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
One of my favorite things about the holiday season is having parties where I can feed the masses. I love a good party, and most of the time I’m in the kitchen. This easy tofu satay is a solid vegan-friendly choice. The peanut sauce doubles as the tofu marinade and the dip, making these easy to whip together.
I take quite a bit of liberty with the concept of satay (which is usually grilled meat based). But, this vegan satay riff is satisfying and a fun dish that can be a great appetizer for any holiday party coming up. Or, if you’re like me, you can eat them for dinner with a bit of rice and vegetables.
The Peanut Sauce
During the holidays, it’s easy to indulge a bit too much on the sweet stuff which is why I wanted to share a dish that contains protein. It’s not only the tofu, but the peanut butter helps add a bit more oomph. This tofu satay recipe is a great savory party dish.
Best of all, I always have peanut butter on hand thanks to having a husband and son who both love it. We keep it around for quick snacks, lunches and even a little late night snacking.
Tofu + Alternatives
I know tofu isn’t everyone’s favorite, but what I love about this recipe that the versatility. Once you make the peanut butter sauce, there’s a few possibilities. Try something similar with sweet potatoes, tempeh or even broccoli.
Tofu Satay with Cilantro-Peanut Sauce
1 14oz package extra-firm tofu
1 cup natural peanut butter
3 tablespoons soy sauce
3 tablespoons rice vinegar
1” piece of ginger
2 cloves garlic
½ cup or so of water
⅓ cup minced cilantro
¼ cup chopped peanuts
¼ cup sliced scallion greens
30 minutes before making, remove tofu from the package. Place a towel on a plate, add the tofu, and weight down with another plate. Let sit for 30 minutes. Cut the tofu into ¼” thick slices and cut each slice in half.
While the tofu is pressing, combine ingredients for the peanut sauce in the blender. Puree with the water until smooth.
Preheat oven to 425˚F. For the tofu, slide a skewer into each piece of tofu. Brush with the peanut sauce on both large sides and place on a sheet tray covered with parchment paper. Repeat with remaining pieces of tofu. Place the tray in the oven and bake for 15 minutes. Flip the tofu over and cook for another 10 to 15 minutes. The tofu should be golden and slightly crisp on the outside.
While the tofu is baking, add the cilantro to the peanut butter sauce and stir. Add a bit more water if needed to thin out the sauce. The sauce should be a good dipping consistency (think a thicker dressing).
When the skewers are done, place on a platter along with the cilantro peanut sauce. Top the skewers with extra cilantro, crushed peanuts, and sliced scallion greens.
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.