Satay. Everyone loves a satay dish! However, I HATE the taste of peanuts with a passion so I am not one of these people. But satays always looked so creamy and tasty – so I decided to make a version with my favourite nut butter ALMOND BUTTER! I hope this peanut hatred, satay missing-out feeling resonates with someone and you enjoy this recipe!
You will need:
- 3 small white onions, sliced
- 6 cloves of garlic, minced
- 3 birds eye chillies, deseeded and minced
- 2 veg stock pots or 1/4 cup veg stock powder
- 1 medium courgette, diced
- 1 medium carrot, diced
- 1 red pepper, sliced
- 1 punnet chestnut mushrooms, sliced
- 2 handfuls frozen sweetcorn
- 1 can of coconut milk (full fat will make it creamier)
- 1/4 cup smooth almond butter – pip & nut is my favourite
- 2 tbsp tomato puree
- 1 block of tofu, pressed and diced
- 1/4 cup tamari
- 1 tbsp garlic powder
- 3 tbsp cornstarch
- 2 tbsp hot curry powder
- 2 tbsp smoked paprika
- salt and pepper
How to make it:
Start by marinading your tofu for at least 30 minutes in a mix of the tamari and garlic powder. Then drain (but keep the garlicky tamari liquid) and roll in the cornstarch and pop in the oven at 180c (fan) for 30 minutes.
Cook down the onions, garlic and chillies in the leftover tamari mix. Once the onions are soft, add in the carrots and the curry powder and paprika and mix well. Let the carrots cook down for about 5 minutes.
Next, you’ll want to add the tomato puree and mix well through. Cook until the onions start to caramelise a little bit.
Now you can add in the coconut milk, almond butter and the stock pots/powder. Mix this in well and make sure the stock is fully dissolved before adding in the rest of the vegetables.
Once the vegetables are cooked through, add in your crispy tofu and serve!
This should serve at least 4 and lasted well in the freezer so would be ideal for meal prep. The crispy tofu absorbs some of the sauce so it won’t stay quite as crispy but it will take on more flavour then!