Tofu Satay (Baked + Vegan!)
This baked vegan tofu satay is saucy, savory, and deeply satisfying. Thick pieces of extra-firm tofu soak up a rich coconut marinade flavored with turmeric, curry powder, and mushroom seasoning. No tofu skewers required—and no tofu press either if you’re using the right kind.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb extra firm tofu – Look for “super firm” tofu like House Foods brand. No tofu press needed—just pat dry on a flat surface.
- 13.5 oz coconut milk – I use Chaokoh for that classic Thai flavor.
- 3 tbsp tamari – Gluten-free soy sauce. Kikkoman tamari is my go-to.
- 2 tbsp curry powder – Use my homemade Thai yellow curry powder for best flavor.
- 2 tbsp mushroom powder – This adds deep, earthy umami. (Gia Vi brand is pictured above)
- 2 tsp turmeric powder – Brightens the color and flavor.
- 3 tbsp sugar – You can use brown sugar, palm sugar, or monk fruit sweetener.
- 2 tsp vinegar – Rice vinegar or white vinegar helps cut the richness.
- Optional for brushing before second bake: oil or cooking spray for moisture and sheen.
- Garnishes options: Crushed peanuts, chilli flakes, cilantro, chopped green onion, sesame seeds, toasted coconut flakes
Instructions
- 1
Slice tofu into 3” long x 1-1/2” thick pieces. Bigger = meatier texture.
- 2
In a large bowl, combine coconut milk, tamari, curry powder, turmeric, mushroom powder, sugar, and vinegar. Whisk until smooth. Give it a good stir. You want a creamy, golden marinade that coats every piece.
- 3
Lay tofu pieces in a single layer on a baking tray (not parchment-lined—it’s too saucy!). Pour all the marinade over. Scrape the bowl clean. Let sit for at least 20 minutes (overnight in the fridge is best for flavor).
- 4
Bake at 375°F for 15 minutes. Flip each piece, brush it with a little oil, and bake for another 15 minutes, until golden brown.
- 5
Spoon the leftover sauce from the tray back over the tofu for extra flavor. Sprinkle some crushed peanuts, chopped cilantro, or green onions. Add some lime wedges to the side for a zingy dash. Sprinkle some red pepper flakes for some added heat.