Tofu Satay Bowl

Tofu Curry

Satay…say no more. I love a simple satay sauce – and these tofu skewers will be a go to for any peanut butter lover. However, you can sub the peanut butter for almond, cashew or sunflower butter, whatever suits your taste buds and budget. I paired my tofu satay with some cauli rice and finished it off with some fresh lime – Delish!

Serves Serves 2 People

Cooks in 30 Minutes


  • 500 tofu diced into cubes
  • 3 tbsp. peanut butter
  • 1 tbsp. soya sauce
  • 2 tbsp. sesame oil/olive oil
  • 2 tbsp. maple syrup
  • 2 small carrots peeled and spiralized or grated
  • 2 ginger peeled and grated
  • 1 tbsp. oil for cooking
  • 250g cooked rice to serve


  1. In a small bowl, combine the satay sauce ingredients. Place the tofu pieces and sauce into a bowl or zip lock bag and let it marinade in the fridge for anything over 30 minutes.
  2. During this time why not prep the cauli rice.
  3. Cut the cauliflower head into florets, place them into a food processor and blitz for 10-20 seconds until the florets are broken down into a rice consistency. I find it best to do the florets in sections to avoid some pieces getting pureed!
  4. Place the riced cauli flower into a bowl and cover with a microwavable lid or cling film, place on high for 3 minutes, let cool for 1 minute before serving.
  5. Once your tofu is marinated, prepare a frying pan with a little oil and toss in the ginger & tofu pieces (any leftover sauce in the zip lock bag or bowl keep for drizzling over the finished dish!)
  6. Fry for 4-5 minutes constantly turning the cubes to give them a lovely golden colour, add in the spiralized carrot and cook for a further 2 minutes until softened a small bit.
  7. Remove from the heat and serve!