Stay full for longer with these protein-packed satay skewers. They make a tasty plant based supper in just 25 minutes, add a salad and you have the perfect summer dinnz.
3 tbsp smooth peanut butter
1 tsp light soy sauce
Pinch of chilli flakes
Macro brand tofu (countdown) (450g)
1 garlic clove
1 tbsp roasted peanuts
- Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a pyrex dish or roasting tray, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time.
- Prepare vegetables by cutting into similar shape and size of the tofu.
- Heat the grill/bbq to its highest setting. Thread the tofu and vegies on to skewers. Grill the tofu for 4 mins on each side until nicely browned and crisp.
- Divide the skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.
- Serve with side salad.