Tofu Skewers with Peanut Sauce
What is it about putting food on a skewer that makes it feel extra fancy and delicious? Especially when it’s crispy tofu paired with juicy vegetables, and then dipped in peanut sauce!
These Tofu Skewers are a breeze to make and are very addictive when served with this homemade 5-minute peanut sauce.
We made this recipe using our Organic Avocado MCT Oil Blend due to its high smoke point, meaning it’s safe to use in medium to high heat cooking, grilling, stir-frying, baking, and broiling!
We drizzled some pure avocado oil over the vegetables and threw them in the oven, and pan-fried the tofu with more avocado oil. This oil is rich in potassium, folate, and vitamins K, C, and E.
If you have a grill, these Tofu Skewers can most definitely be grilled! Grill marks seem to make everything taste even better, don’t you think? You can even try freezing and defrosting your tofu before cooking it for a chewier, meat-like texture.
While tofu is a great source of plant-based protein, it’s important to make sure that the tofu you buy is certified organic and non-GMO to avoid the kind made from genetically modified soy.
As for the vegetables, those can certainly be changed up! Use whatever you personally love or have on hand. You can also throw in some pineapple or mango if you’re in the mood for some extra sweetness.
The peanut sauce is made mostly with ingredients you probably already have at home. The one you may need to shop for is coconut aminos. If you haven’t already tried it, it’s basically a healthier replacement for soy sauce.
Trust us when we say that this combination of crispy tofu paired with creamy peanut sauce is enough to have all vegans, meat-lovers, and everyone in between coming back for seconds and thirds. Let’s get started!
- 1 block extra firm tofu - drained, dried, and cubed*
- 1/4 cup MCT Blend Organic Avocado Oil
- Salt & pepper to taste
- 1 red bell pepper
- 1 red onion
- Drizzle of MCT blend Organic Avocado Oil
- PEANUT SAUCE
- 1/4 cup smooth peanut butter
- 1/4 cup coconut milk
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos
- 1/4 tsp grated garlic
- 1/4 tsp grated ginger
- Salt to taste
- Cilantro, for garnish
- *For firmer, chewier tofu try freezing and defrosting it before proceeding with recipe.
Preheat oven to 350F. While it’s heating up, cut 1 bell pepper and 1 red onion into chunks for the skewers.
Transfer them to a baking sheet, drizzle a little avocado oil on them, and bake until they just start to brown (approximately 20 minutes).
While the veggies are cooking, add 1/4 cup avocado oil to a pan on high heat.
Season tofu with salt and pepper, and carefully add tofu to the hot pan. If the oil starts to splash, cover the pan while allowing steam to escape (leave an opening). Cook until golden on all sides, and set aside.
Add all peanut sauce ingredients to a blender, and blend until smooth.
Add veggies and tofu to skewers, garnish with cilantro, and serve with peanut sauce.