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Roasted Tofu with Satay Sauce

Preparation: 10 minutes plus 2 hours marinating Cooking: 30 minutes


Roasted Tofu with Satay Sauce

Roasted Tofu with Satay Sauce

This is quick, easy and very tasty. I love to make it with smoked tofu, but you could also use the original type – or, make it really easy for yourself and use the ready-marinated type and leave out this stage of the recipe!
NB Cauldron smoked tofu available from large supermarkets – or try your local health store, which may also stock other brands of smoked tofu. .


  • 220g/8oz Cauldron organic beech-smoked tofu, drained and cubed (or any smoked tofu of your choice)


  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons medium or sweet sherry
  • 1 tablespoon rice vinegar or white wine vinegar

Satay Sauce

  • 25g/1oz creamed coconut, in small pieces
  • 150ml/5fl oz warm water
  • 2 slightly rounded tbsp smooth peanut butter
  • 2 garlic cloves, minced
  • Dash of soy sauce, optional
  • Salt



  1. Put the tofu cubes into a shallow bowl.
  2. Mix together the marinade ingredients and pour over the tofu, stir gently then leave for at least 2 hours.
  3. When you are ready to cook, preheat the oven to 200oC/400oF/Gas Mark 6.
  4. Drain the tofu, reserving the marinade.
  5. Put the tofu cubes on a lightly-oiled baking sheet, in a single layer, and roast in the oven for 25-30 minutes, until they have browned well and are fairly crisp.


  1. Put the pieces of creamed coconut into a small bowl and add the boiling water. Stir until the pieces have melted to a cream.
  2. Add the peanut butter, garlic and a dash of soy sauce to taste if you like.
  3. Season with salt as necessary and serve with the tofu.


Adapted from Vegan Feasts by Rose Elliot, published by Thorsons

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