{"id":10544,"date":"2018-04-07T12:02:45","date_gmt":"2018-04-07T00:02:45","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=10544"},"modified":"2019-11-30T13:20:46","modified_gmt":"2019-11-30T00:20:46","slug":"tofu-satay","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/tofu-satay\/","title":{"rendered":"Tofu Satay with Life Force Salad"},"content":{"rendered":"
Tofu cubes coated in a thick and spicy peanut satay sauce – entirely plant based using aromatic spices in place of red curry paste. Pair this with a crisp raw Thai salad and a zingy dressing, and you’ve got one deliciously healthy meal.<\/em><\/p>\n <\/p>\n Honestly I could live off a pretty simple diet of whole foods with minimal sauces\/dressings – I prefer my food light like this and can appreciate the full flavour of good produce.<\/p>\n But living with a meat-and-cheese-eating wine-loving Croatian man – not gonna happen.<\/p>\n In order to find a happy medium, and prevent him sneaking off down the road for yet another pizza with all the toppings, hearty and flavour-packed meals are where it’s at.<\/p>\n This tofu satay recipe caters to us both just perfectly: the satay – rich, thick, fragrant, sweet, spicy, tangy. The ‘Life Force Salad’ (I know, I’m such a fairy sometimes) – colourful, light, antioxidant packed, and tossed with a killer dressing. Big ticks from us both all round.<\/p>\n It's also a recipe you can whip up in under 30 minutes - and, you’ll have enough for two generous mains or three smaller meals.<\/p>\n [bctt tweet=\"Tofu Satay and Life Force Salad! The perfect combo of healthy and indulgent, find the recipe here.\" username=\"laurenglucina\"]<\/p>\n <\/p>\n A satay sauce is typically made with peanut butter, coconut milk, sugar, red curry paste and fish sauce.<\/p>\n My plant-based makeover uses:<\/p>\n Add a bit of chilli, garlic and ginger, and a squeeze of fresh lime to your peanut and coconut base, and you’ve got one epic sauce right there!<\/p>\n <\/p>\n The key to creating a visually impressive raw salad is to make use of a julienne peeler – they’re not too expensive and will quickly shred your vegetables into perfect ribbons – Master Chef style!<\/p>\n I've opted for a colourful combo of vegetables with different textures - mung bean sprouts, carrot, zucchini, cucumber, fennel and coriander.<\/p>\n Lastly - I highly recommend a salad spinner, to help you spin your washed vegetables dry. They're cheap as anything - so handy, no more soggy salads!<\/p>\n <\/p>\n Nutritionist tip:<\/strong> because the tofu satay is quite rich, It's best to stick with a heaping plate full of vegetables rather than opting for rice. Less simple carbs, more phytonutrients.<\/p>\n <\/p>\n Happy cooking guys!<\/p>\n Lauren.<\/p>\n <\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/em>Instagram,<\/a> Facebook<\/a><\/em> or Pinterest<\/a> to see more of my everyday recipes and wellness tips.<\/em><\/p>\n If you’d like to chat with me about essential oils, or book in a class, you can do that here<\/a>. If you’re after a Naturopathic consult, read more here.<\/a><\/em><\/p>\nUpdated 17 July, 2019.<\/h5>\n
Tofu Satay - mid-week dinner win!<\/h2>\n
Vegan Tofu Satay Sauce<\/h2>\n
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Making the Perfect Vibrant Salad<\/h2>\n
Nutrition and Health Benefits<\/h2>\n
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More Tofu Recipes<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Tofu Satay<\/h2>\n