Eggplant (Aubergine) and Tofu Satay

May 21, 2023May 21, 20230 11
Eggplant and Tofu Satay recipe with peanut sauce and red chili
in Vegan

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

shallot , finely chopped
1 stalk lemongrass , chopped
2 small red chilies , chopped
2 garlic cloves , crushed
1 inch piece fresh gingerroot , peeled and grated
1 lime , zest of , only
1 tablespoon fresh coriander leaves , and stalks chopped
12 ounces tofu , firm
1 eggplant
2 tablespoons peanut oil
12 short wooden skewers
2 tablespoons peanut oil
1 shallot , finely chopped
2 garlic cloves , finely chopped
2 large red chilies , deseeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ounces crunchy peanut butter
7 fluid ounces coconut milk
1 lime , juice of , only
salt , to taste

Nutrision Information

Servings Per Recipe
4
Calories
450
Sugar
6g
Fat
35g
Eggplant and Tofu Satay is a vegan take on the popular Indonesian street food, satay. The marinated tofu and eggplant chunks are grilled to perfection and served with a creamy peanut sauce that is slightly sweet and spicy. The dish is traditionally served as an appetizer, but it can also be paired with steamed rice or a salad for a complete meal. This recipe is a healthy and flavorful alternative to traditional satay, and it is a great way to introduce more plant-based proteins into your diet.

Instructions

1.In a large bowl, mix together finely chopped shallot, lemongrass, red chilies, garlic, gingerroot, lime zest, and chopped coriander
2.Cut the tofu and eggplant into small chunks and add them to the marinade. Stir well, cover, and chill for an hour
3.Preheat the grill and thread the marinated tofu and eggplant onto the skewers
4.Grill for 15-20 minutes, turning occasionally, until golden and crispy
5.In a separate pan, heat the peanut oil and sauté finely chopped shallot, garlic, and red chilies
6.Add ground cumin and ground coriander and continue sautéing for 1-2 minutes
7.Add crunchy peanut butter, coconut milk, and lime juice to the pan and whisk until well combined
8.Season with salt to taste and bring to a boil for 2-3 minutes to thicken the sauce
9.Serve the grilled tofu and eggplant skewers with peanut sauce and extra chopped coriander on top

PROS

The Eggplant and Tofu Satay is a delicious vegan recipe that is packed with flavor and plant-based protein from tofu
The peanut sauce is creamy and rich, adding an extra layer of flavor to the skewers
It is an easy recipe to make and perfect for a meatless Monday or a quick weeknight dinner

CONS

Some people may not like the texture of tofu, but it can be swapped with other plant-based proteins such as tempeh or chickpeas
Eggplant can be bitter if not cooked properly, so make sure to soak the chunks in salt water for an hour before marinating

HEALTH & BENEFITS

Eggplant is low in calories and high in fiber, making it a great addition to a balanced diet
Tofu is a good source of plant-based protein, calcium, and iron
The peanut sauce contains healthy fats from peanuts and coconut milk, and the spices such as ginger, garlic, and coriander have anti-inflammatory properties

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