Aubergine and Tofu Satay

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

Vegetarian Vegan Dairy Free Gluten Free Tofu Aubergine Skewers Peanut Sauce

Estimated Nutrition

Calories

486.4

kcal / serving

1945.6 kcal total

Carbs

16.2g

per serving

64.8 g total

Fat

42.1g

per serving

168.4 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

zest only

piece

Lime

juice only

LegumesPulses

400

Tofu

firm, drained and pressed

Liquids

200

Coconut Milk

NutsSeeds

stalk

Lemongrass

tough outer leaves removed, chopped

clove

Garlic

peeled, crushed

tbsp

Coriander

fresh, chopped

clove

Garlic

peeled, finely chopped, for sauce

tsp

Cumin

ground

tsp

Coriander

ground

Peanut Butter

crunchy

Salt

to taste

OilsFats

Groundnut Oil

for skewers

Groundnut Oil

for sauce

Vegetables

piece

Shallot

peeled, finely chopped, for curry paste

piece

Red Chilli

small, chopped

2.5

Ginger

fresh root, peeled and grated

piece

Aubergine

piece

Shallot

peeled, finely chopped, for sauce

piece

Red Chilli

large, seeds removed, chopped

Method

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.