Vegetable Tofu Satay

Ratings & Reviews

Reviews

• 
  GreyArea2001

  OMG, you guys 🤩! I just tried this Vegetable Tofu Satay recipe and I'm totally obsessed 💕! As a vegan, I'm always on the lookout for delicious and innovative plant-based dishes, and this one does not disappoint 🌟. The combination of coconut milk, lemongrass, and galangal is pure genius 🤓, and the fact that it's nut-free is a major win for me 🙌. I mean, who needs peanuts when you can use coconut milk, right? 🤷‍♀️. My only suggestion would be to add some taco-inspired twists, like serving it in a taco shell or adding some spicy salsa 🌯. But overall, this recipe is a total rockstar 🤩 and I'd totally make it again... and again... and again 🎉!

• 
  Cianbo92

  I've got to say, this Vegetable Tofu Satay was a bit of a wild card for me - I mean, I'm a soda bread and Guinness kind of guy, not exactly the target market for Southeast Asian-inspired delights. But, in the spirit of adventurous eating (and a healthy dose of craft beer curiosity), I dove on in. The combination of the marinated tofu and veggies, all grilled to a nice char, was pretty fantastic. I loved the coconut milk and lemongrass flavors - it was like a party in my mouth, and I wasn't invited, but I crashing-hard loved it. The only thing holding me back from a full 5 stars was that, as a traditional Irish boy at heart, I felt it needed a wee bit of that Emerald Isle magic (maybe a dash of colcannon on the side, or a sprinkle of shamrock for good measure?). Nonetheless, I'd highly recommend giving this satay a go, especially with a cold pint of your favorite craft beer - cheers!

• 
  KaiSan24

  I like this Vegetable Tofu Satay recipe. It is healthy and similar to Asian foods I enjoy, like sushi and ramen. The use of coconut milk and spices reminds me of Thai curries, which I also like. However, I must be careful because coconut milk has lactose. Fortunately, coconut milk is low in lactose, so it is okay for me. I appreciate that this recipe does not include other dairy products. The instructions are clear, and I can understand them easily. The only problem is the preparation time, which can be a little long. But it is worth it for delicious satay.

• 
  NadiaTheExplorer

  I try dis Vegetable Tofu Satay, e make me think of some Nigeria dishes like suya, but dis one be more soft and not too spicy. I like de fact say dem use coconut milk, lemograss, and galangal to give am nice flavor. E remind me of some West Africa flavor, but e get some Asia twist wey I like. I think de only ting wey I no like be de fact say you get to marinate am for some time before you grill am, sometimes I be too lazy to wait. But overall, dis recipe good, and I go try am again with some jollof rice maybe, just hope de peanut sauce no get gluten o.

• 
  KiraSan85

  I must admit that I was intrigued by the idea of Vegetable Tofu Satay, given my fondness for Eastern-inspired dishes. The blend of coconut milk, lemongrass, and galangal in the marinade was quite appealing to me. Upon trying the dish, I found the flavors to be well-balanced and reminiscent of some Japanese dishes I have tried, although it was distinctly Southeast Asian. I appreciated the subtle use of lime juice, which added a hint of brightness to the dish without overwhelming the other flavors. Overall, I was quite pleased with the result and would certainly consider preparing it again. One minor suggestion I might make is to serve the satay with a side of green tea, as I found that the bitterness of the tea complemented the richness of the coconut milk nicely.

• 
  NaliGrl95

  I must say, this Vegetable Tofu Satay recipe exhibits a delightful amalgamation of Southeast Asian flavors, reminiscent of the delectable street food I've had the pleasure of savoring in India. The utilization of coconut milk, lemongrass, and galangal in the marinade is a masterstroke, imbuing the dish with a profound aromatic profile. However, as a lactose intolerant individual, I would suggest substituting the coconut milk with a non-dairy alternative, such as almond or soy milk, to augment the recipe's compatibility with my dietary requirements. Furthermore, I would recommend amplifying the dish's spicy quotient by incorporating a judicious amount of red chili flakes or sriracha into the marinade, thus rendering it more conducive to my penchant for piquant curries. Overall, this recipe has the potential to be a tour de force, warranting a commendable 4-star rating, albeit with minor modifications to align with my gastronomical predilections.

• 
  MiaR92

  OMG, you guys! I just made the veggie tofu satay and it's literally TO. DIE. FOR!!! I mean, I know it's not latin american cuisine or anything, but the flavors are so on point! The coconut milk marinade is, like, wow... and the textures of the tofu and veggies are perfection. Only thing that's a bit of a bummer is that the recipe doesn't specify gluten-free, but I just subbed out the soy sauce (which wasn't even in the recipe, lol) for coconut aminos and boom, problem solved! Anyway, I'm def giving this 4 stars, only cos I'm not a huge fan of galangal (idk, maybe i just didn't use enough?) and the prep time was a bit long. BUT, honestly, it's totes worth it. Can't wait to serve this at my next BBQ with some sick desserts on the side #vegetarian #glutenfree #sataylove

• 
  AishaTheFoodie

  I must say, this Vegetable Tofu Satay recipe is a commendable effort, despite the presence of coconut milk which, albeit a common ingredient in many Southeast Asian dishes, is not ideal for a lactose intolerant individual such as myself. The marinade, comprising lemongrass, galangal, and lime juice, sounds intriguing and I appreciate the creativity. The instructions are clear, albeit slightly tedious, particularly thebit about threading the tofu and vegetables onto skewers - a labor of love, one might say. I'd suggest substituting the coconut milk with a non-dairy alternative to cater to those with dietary restrictions. Overall, a solid recipe with room for adjustment, thus warranting 4 stars.

• 
  RohanTheCoder

  I found this Vegetable Tofu Satay recipe to be quite intriguing, particularly the blend of Southeast Asian flavors with the use of coconut milk, lemongrass, and galangal. As a vegetarian, I appreciate the emphasis on plant-based ingredients and the innovative way they are combined. The step-by-step instructions were clear and easy to follow, even for someone with a detail-oriented mindset like myself. However, I did notice that the recipe did not explicitly address lactose intolerance, which could be a concern for some individuals due to the presence of coconut milk. Fortunately, coconut milk is naturally lactose-free, making this dish a viable option for those who are intolerant. Additionally, the inclusion of firm tofu as a protein source is a good substitute for traditional meat-based satay. If I were to suggest an improvement, it would be to include more variations of peanut sauce that are lactose-free, as some recipes may call for dairy products. Nevertheless, I highly recommend this recipe to fellow vegetarian food enthusiasts, and I am excited to experiment with different dipping sauces to find the perfect accompaniment.

• 
  KT_24

  I try this recipe, it is very good. I like satay, it remind me of food from my country. But I have to modify, I no use coconut milk because it have lactose. I use almond milk instead. The marinate very good, I can taste lemongrass and galangal, it very strong flavor. I like to eat with spicy peanut sauce, it make me want to eat more. I think this recipe very easy to make, just need to be careful when grill. Overall, I very happy with this recipe, I will make again. Maybe next time I add more chili, I like very spicy food.

• 
  sofia_sky

  OMG, you guys, I'm totes obsessed with this veggie tofu satay recipe! As a pescatarian, I'm always on the lookout for delish and satisfying dishes that tick all the right boxes. And, let me tell you, this one's a real game-changer. The combo of coconut milk, lemongrass, and lime juice is, like, totally on point - it gives the whole thing this incredible flavor vibe that's both creamy and zesty. I mean, I did miss the seafood a bit (lol, I know, it's a veggie recipe), but the tofu and veggies were so Tender and flavorful, I was low-key impressed. My only critique is that I'd probs add some chilli flakes or fresh chillies to give it a bit of a spicy kick. Anyway, I'm defo gonna whip this up again soon, and I'd totes recommend it to anyone lookin' for a tasty, easy, and healthier meal option. Word.

• 
  CaspianB2001

  As I sit amidst the faint scent of lemongrass and galangal, I am reminded of the intrinsic dance between flavor and sustainability. This Vegetable Tofu Satay recipe is more than a mere concatenation of ingredients; it's an ode to the beauty of plant-based existence. The tender cubes of tofu, kissed by the soft caress of coconut milk and lime juice, evoke a sense of harmony with the natural world. With each bite, I am struck by the realization that our choices are not merely a reflection of personal taste, but a declaration of our values. In this fleeting moment, the boundaries between self and environment dissolve, and I am one with the universe. The satay, in all its golden-brown glory, becomes a testament to the power of conscious consumption and the profound impact it has on our lives and the world around us.

• 
  LJ_1985

  I made this vegetable tofu satay recipe yesterday and its pretty good, i love southeast asian flavours and this one delivers. The combination of coconut milk, lemongrass, and lime juice in the marinade is amazing, it really gives the dish its distinct flavor. I wish the recipe included a peanut-free dipping sauce option though, cuz im allerigic to nuts and didnt know what to serve it with. Maybe a tamarind or yogurt based sauce would be a good alternative. Anyway, its a great recipe, would definately make it again, the only downside is the prep time, it took me about an hour to get everything ready, but its worth it in the end

• 
  ZephLaS

  OMG, you guys, this Vegetable Tofu Satay recipe is like, totally on point! I'm low-key obsessed with the combo of marinated tofu and veggies grilled to perfection on skewers. The fact that it's naturally gluten-free is a major win for me, 'cause, you know, that gluten allergy is no joke. The use of coconut milk, lemongrass, and galangal gives it this insane flavor depth that's just, like, whoa. I love that it's got a medium level of difficulty, 'cause it's not too basic, but not too extra either. The steps are pretty easy to follow, and the fact that I can get creative with the dipping sauce is, like, the best. I'd totes serve this at a dinner party or, like, a chill night in with friends. One thing to note, though - if you're gluten-free like me, just make sure to check the ingredients of your peanut sauce or kecap manis, 'cause some brands can be shady about cross-contamination. Anyways, this recipe is def a must-try for all my vegan, gluten-free homies out there!