Almost instant mushroom and tofu satay

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Almost instant mushroom and tofu satay

Suitable for vegans
Category Main course
Serves 6
Preparation 5
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)


  • 450g cubed tofu, quartered onion and whole button mushrooms
  • 400ml can coconut milk
  • 1–2 tbsp palm sugar or brown sugar
  • 2 tbsp peanut butter
  • chilli oil, for basting
  • 2 tbsp Thai red curry paste
  • 1 tbsp lime juice
  • 1 tbsp soy sauce


Stage 1

Preheat the grill. Thread the tofu, onion and mushrooms on to skewers and baste with chilli oil. Grill until browned.

Stage 2

Scoop out 2 tablespoons of the thick cream from the top of the coconut milk and put in a hot wok. Add the curry paste and cook, stirring, for 2 minutes. Add the rest of the ingredients and simmer until thick. Pour over the skewers and serve with rice.
COOK'S TIP Ensure your Thai curry paste is veggie, as many have fishy ingredients.


Almost instant mushroom and tofu satay


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 335g
  • Fat: 28.5g
  • Saturated fat: 12g
  • Protein: 10g
  • Carbohydrates: 10g
  • Sugars: 8.5g
  • Fibre: 1g
  • Salt: 0.5g

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