Whole30 Vegan Satay Sticks

Elevate your plant-based meal prep with these flavorful Whole30 Vegan Satay Sticks, a vibrant and protein-packed dish that's perfect for grilling season or weeknight dinners. Featuring firm tofu marinated in a zesty blend of coconut aminos, lime juice, and aromatic spices like turmeric and cumin, these skewers are grilled to perfection for a smoky, charred finish. Paired with a luscious and dairy-free cashew dipping sauce sweetened naturally with medjool dates, this recipe balances bold flavors with creamy indulgence. Served alongside fresh, crisp veggies like cucumber, carrot, and red bell pepper, these skewers make for a wholesome, gluten-free, and Whole30-compliant treat that's as delicious as it is nutritious. Ready in just 30 minutes of active preparation, it’s a crowd-pleaser you’ll want to make on repeat!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 4 tablespoons coconut aminos
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ginger powder
• 2 tablespoons lime juice
• 100 milliliters coconut milk (unsweetened)
• 100 grams raw cashews
• 100 milliliters water (for cashew sauce)
• 1 piece medjool date (pitted)
• 1 small cucumber
• 1 medium carrot
• 1 medium red bell pepper
• 8 pieces wooden skewers

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel, placing a heavy object on top, and letting it sit for 15 minutes. Once pressed, cut the tofu into roughly 1-inch cubes.

Step 2

In a bowl, whisk together coconut aminos, ground turmeric, garlic powder, ground cumin, ginger powder, lime juice, and coconut milk to create the marinade.

Step 3

Add the tofu cubes to the bowl and gently toss to coat them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for extra flavor.

Step 4

While the tofu marinates, prepare the cashew sauce. Soak the raw cashews in hot water for 10 minutes, then drain. Blend the soaked cashews with 100 milliliters of water, the medjool date, 1 tablespoon of coconut aminos, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.

Step 5

Prepare the vegetables: peel the carrot and slice it into thin sticks, slice the cucumber into half-moon shapes, and cut the red bell pepper into bite-sized chunks.

Step 6

If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during cooking.

Step 7

Preheat a grill pan or skillet over medium heat. Thread the marinated tofu cubes onto skewers, alternating with chunks of red bell pepper for added color and flavor.

Step 8

Cook the skewers on the grill pan for about 2-3 minutes on each side, or until the tofu develops a nice golden char.

Step 9

Serve the grilled satay sticks on a platter with fresh carrot and cucumber sticks on the side. Drizzle the cashew sauce over the skewers or serve it as a dipping sauce.

Nutrition Facts

Serving size	(1146.1g)

Amount per serving	% Daily Value*
Calories	1369.7

Total Fat 88.6g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1226.4mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 18.0g	0%
Total Sugars 51.1g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 761.5mg	0%
Iron 20.3mg	0%
Potassium 2417.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 18.1%

Carbs: 28.3%