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Aubergine and Tofu Satay

Vegetarian skewers featuring marinated tofu and aubergine served with a rich, homemade peanut satay sauce and green curry paste.

VegetarianVeganDairy FreeGluten FreeTofuAubergineSkewersPeanut Sauce

Estimated Nutrition

Per Serving Total
Calories 486.4 kcals 1945.6 kcals
Carbohydrates 16.2 grams 64.8 grams
Fat 42.1 grams 168.4 grams
Protein 14.6 grams 58.2 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lime
zest only
1
piece
Lime
juice only
LegumesPulses
400
g
Tofu
firm, drained and pressed
Liquids
200
ml
Coconut Milk
NutsSeeds
1
stalk
Lemongrass
tough outer leaves removed, chopped
2
clove
Garlic
peeled, crushed
1
tbsp
Coriander
fresh, chopped
2
clove
Garlic
peeled, finely chopped, for sauce
1
tsp
Cumin
ground
1
tsp
Coriander
ground
75
g
Peanut Butter
crunchy
1
g
Salt
to taste
OilsFats
30
ml
Groundnut Oil
for skewers
30
ml
Groundnut Oil
for sauce
Vegetables
1
piece
Shallot
peeled, finely chopped, for curry paste
2
piece
Red Chilli
small, chopped
2.5
cm
Ginger
fresh root, peeled and grated
1
piece
Aubergine
1
piece
Shallot
peeled, finely chopped, for sauce
2
piece
Red Chilli
large, seeds removed, chopped

Steps

  • Pound the curry paste ingredients in a mortar until a paste forms.
  • Mix 45ml of curry paste with 15ml of groundnut oil.
  • Thread 1.25cm cubes of tofu and aubergine onto skewers and coat with the paste mixture.
  • Preheat the grill to medium.
  • Brush skewers with oil and grill for 10 minutes until golden-brown.
  • Fry the shallot, garlic, chillies, and spices in oil for 5 minutes.
  • Stir in the peanut butter paste and coconut milk, then simmer until thickened.
  • Serve the skewers with individual bowls of satay sauce.