Tofu and Sweet Potato Satay

Tofu and Sweet Potato Satay with Peanut Sauce

Tofu and Sweet Potato Satay

Makes about 20 skewers with 3 to 4 pieces per skewer

Satay is a popular Southeast Asian street food, often made with marinated meat served with a spicy-sweet peanut sauce. Here, it's reimagined as a plant-powered dish that works beautifully as a flavorful meal, appetizer, or snack. And don't be fooled by the list of ingredients–the marinade and peanut sauce come together quickly!

Marinated in a rich coconut-curry blend and paired with a creamy peanut dipping sauce, these golden bites are crisp on the outside, tender on the inside, and deeply satisfying. The marinade includes two flavor bombs: Thai red curry paste and miso. Each one brings a unique flavor profile that serves to deepen the flavor. If you choose to use them, you'll find other places to incorporate their flavors–think salad dressings, tahini sauce, and soup to start.

When summer squash is abundant, swap out the sweet potatoes. And if skewers seem too fancy or fussy, skip them and serve everything over a bed of grains or fresh greens.

The tofu and sweet potatoes are skewered after roasting separately to ensure each is cooked perfectly. I used 6" bamboo skewers, available in party stores or online.

✨ Pro tip: The secret to perfectly chewy tofu that holds its shape and provides a chewier texture is to freeze and thaw it in advance (instructions below).

Why You’ll Love This Tofu and Sweet Potato Satay Recipe

• Plant-powered protein: Thanks to the tofu, these skewers are a great source of high-quality, plant-based protein that will keep you feeling satisfied. And peanut butter delivers its own boost of protein.

• Nutrient-packed veggies: Sweet potatoes bring fiber, beta-carotene (Vitamin A), and natural sweetness to the party.

• Balanced flavors: Creamy coconut milk, zesty lime, and warming curry spices create a marinade that’s bold yet balanced.

• Crowd-pleasing: Whether you serve it as a light meal or on a party platter, these skewers are guaranteed to disappear quickly.

• Versatile & adaptable: Easily swap in seasonal vegetables, play with spice levels, or serve over grains for a hearty bowl.

  
  

This dish isn’t just delicious—it’s nourishing comfort food that feels both indulgent and wholesome.

Ingredients

Satay Skewers

• 1 block extra-firm tofu, frozen and thawed in advance*

• 1 large sweet potato

• ⅓ cup roasted peanuts, roughly chopped (for garnish)

• Fresh herbs such as cilantro, basil, or parsley (for garnish)
  

Marinade

• ½ cup lite coconut milk, room temperature

• 2 tablespoons soy sauce, tamari, or coconut aminos

• 2 tablespoons maple syrup

• 2 tablespoons lime juice

• 3 large garlic cloves, minced (or 1 ½ teaspoons garlic powder)

• 1 tablespoon Thai red curry paste (optional)

• 1 tablespoon miso (optional, for extra depth)

• 1 tablespoon curry powder

• ¼ teaspoon cayenne pepper (or a dash of hot sauce, optional)
  

Peanut Sauce

• ⅓ cup creamy peanut butter, room temperature

• ¼ cup lite coconut milk, room temperature

• 2 tablespoons lime juice

• 2 tablespoons soy sauce, tamari, or coconut aminos

• 1 tablespoon Thai red curry paste (optional)

• 1 tablespoon miso (optional)

• 2-inch knob of ginger, grated

• 2 teaspoons maple syrup

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (or use 1 to 2 teaspoons hot sauce)

• Water to thin, if necessary
  

Instructions

1. Prepare the tofu in advance: Drain the tofu. wrap it in paper towels and gently press out excess water (or use a tofu press). Cut the block into 6 even slices. Place the slices in a freezer-safe container or bag and freeze overnight. Thaw on the counter for several hours (or overnight in the fridge) before using.

2. Preheat the oven: Preheat oven to 425°F. Line two baking sheets with parchment paper.

3. Cut the tofu & sweet potatoes: Gently squeeze thawed tofu to remove more excess water, then cut into 1 ½-inch cubes. Slice the sweet potato in half crosswise, cut into planks, then into 1 ½-inch cubes (skin on). Ideally, the tofu and sweet potatoes are about the same size.

4. Make the marinade: In a large bowl, whisk together all marinade ingredients until smooth.

5. Marinate & roast: Add tofu to the marinade, toss gently to coat, then lift out of the bowl with a slotted spoon and transfer to one of the prepared baking sheets and arrange in a single layer. Repeat with sweet potatoes, placing them on the second sheet. Roast both trays for 20 to 25, stirring halfway through. When done, tofu should be golden brown and the sweet potatoes should be fork-tender.

6. Make the peanut sauce: Mix all of the ingredients in a small bowl. Taste and adjust flavors. The sauce will thicken when refrigerated. Serve extra sauce at room temperature.

7. Assemble skewers: Let roasted tofu and sweet potatoes cool slightly. Thread 3–4 alternating pieces onto the skewers and repeat until done.

8. Serve & garnish: Arrange skewers on a platter. Drizzle with peanut sauce (or serve sauce on the side for dipping). Garnish with chopped peanuts and fresh herbs.

Tips & Variations

• No skewers? No problem: Serve roasted tofu and sweet potatoes over quinoa, rice, or salad.

• Seasonal swap: Try zucchini or yellow squash instead of sweet potato in summer.