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Peanut Tofu Satay Curry (Vegan)

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A creamy, nutty, and plant-based peanut tofu satay curry with crispy tofu, fresh vegetables, and a fragrant coconut peanut sauce, perfect for a quick and hearty vegan meal.

Ingredients

For the tofu:

400 g (14 oz) firm tofu

1 tbsp smooth peanut butter

2 tbsp tamari (or soy sauce if not gluten-free)

For the curry:

1 tbsp coconut oil (or vegetable/rapeseed oil)

2 spring onions, thinly sliced

1 cm (½ inch) fresh ginger, peeled and minced

2 garlic cloves, minced

1 heaped tsp curry powder

Pinch cayenne chilli pepper (to taste)

½ tsp ground turmeric

1 red pepper, thinly sliced

Handful of fresh coriander (cilantro), roughly chopped

1 tsp agave syrup (or other sweetener)

2 tbsp lime juice

1 vegetable stock cube (ensure gluten-free if necessary)

150 ml (⅔ cup) coconut milk

1 tbsp smooth peanut butter

200 g (7 oz) French beans, trimmed and halved

Salt and pepper, to taste

To serve (optional):

Cooked brown or white rice

Roasted peanuts, roughly chopped

Lime wedges

Instructions

  1. Press the tofu to remove excess moisture, then cut into cubes. Toss with peanut butter and tamari until evenly coated.
  2. Heat coconut oil in a pan, then sauté spring onions, ginger, and garlic until fragrant.
  3. Add curry powder, cayenne, and turmeric, toasting for 1 minute to release flavors.
  4. Stir in red pepper and cook for a few minutes until slightly softened.
  5. Crumble in the stock cube, then add coconut milk, peanut butter, lime juice, agave syrup, and a splash of water if needed. Stir until smooth.
  6. Add tofu cubes and French beans. Simmer for 10–12 minutes until beans are tender and sauce thickens.
  7. Season with salt and pepper, stir through coriander, and serve with rice, roasted peanuts, and lime wedges.

Notes

Bake tofu at 400°F (200°C) for 20–25 minutes instead of pan-frying for extra crispiness.

Use sunflower seed butter or tahini for a nut-free option.

For more vegetables, add broccoli, carrots, or baby corn.

Increase peanut butter or use full-fat coconut milk for a creamier sauce.

Store in fridge up to 3 days or freeze up to 1 month.

Nutrition

Find it online: https://justsosavory.com/peanut-tofu-satay-curry-vegan/