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Vegan Satay

Prep 30-45 Mins
Cook 10-15 Mins
4 (or 2 twice)
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Product Details

A Staple appetiser in South East Asian restaurants around the world, you'll be hard pushed to find someone who isn't familiar with this delicious tender dish, synonymous with the cuisine. Delicately flavoured with turmeric and curry powder, coconut milk is used to marinate the dish to give it a melt-in-the-mouth texture, typically skewered and grilled to perfection. Paired wonderfully with a creamy peanut dipping sauce for extra decadence, this speedy, flavoursome dish is the ideal start to any South East Asian feast; or for when you're short on time, but need something big on flavour.

Vegan satay

Tyga Spices: TYGA Spices Ginger & Garlic Paste Fragrant Paste Tyga 40

Ingredients: 500g Tofu (or courgette, mushroom & red onion) Cut into chunks 1 tsp Salt 1 tbsp Agave Nectar 165ml Coconut milk


See notes in green for the vegetable option

  1. Make the marinade: mix the Agave Nectar, salt, Tyga 40, fragrant paste, ginger & garlic paste and the coconut milk.
  2. Add the tofu/vegatables and marinate 30 mins - 24 hrs.

Let’s COOK...

See notes in green for the vegetable option

  1. Thread the marinaded tofu/vegetables (alternate the courgettes, mushrooms and red onion) onto the skewers.
  2. Heat the grill to a high heat and brush a baking tray with oil. Line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  3. Serve along with the peanut sauce (see below) in a separate small bowl.

Peanut Sauce

Tyga Spices: Soy Sauce Tyga 2

INGREDIENTS 1 tbsp Agave Nectar 3 tbsp smooth peanut butter 165ml Coconut milk Soy Sauce

Let’s COOK...

  1. In a pan mix the soy sauce, Tyga 2, Agave Nectar and the peanut butter into a paste.
  2. Add the coconut milk and then transfer to a low heat, warming gently for 5 mins stirring continually until they combine to make a dipping sauce.

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper) Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt, Wheat), Salt, Glucose, Barley malt extract, Spirit vinegar). Tyga 2 (Garam masala, Coriander, Cumin & Turmeric).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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