Vegan Tofu Satay & Roasted Chickpeas Recipe

Satay is like, my all-time favourite. I could eat it with almost anything – literally! Have you ever had saytay on a slice of bread? Well, I have! But that’s not what I’m serving you today, don’t worry.

This meal takes some prep time, but I can tell you this vegan tofu satay with roasted chickpeas recipe is totally worth it. I made this in 2018 for my sister and she agreed that this dish is to die for. The trick is to marinate the tofu long enough, and heat the oil before roasting it. That’s all it takes!

Serving tip: serve this dish with some white rice, cucumber and cassave crackers.

Vegan Tofu Satay and Roasted Chickpeas

  • Servings: 2
  • Difficulty: medium
  • Print


    For the tofu satay:
  • 500 g tofu, diced, on satay sticks
  • curry powder
  • 4 tbsp peanut butter
  • 1 hot pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp soy sauce
  • 1 tbsp wol oil
  • For the roasted chickpeas:

  • 1 can of chickpeas, drained
  • 1 tbsp smoked paprika powder
  • 1 tbsp sesame oil


  1. Marinate the tofu in 1 tbsp of wok oil and 2 tbsp of curry powder.
  2. Marinate the chickpeas in 1 tbsp of sesame oil and 2 tbsp of smoked paprika powder.
  3. Leave both for 30 minutes (or longer if you have the time).
  4. Preheat the oven to 175 C.
  5. Put the marinated chickpeas in a baking tray and roast for 30 minutes. Make sure to stir it once.
  6. Heat 1 tbsp wok oil in a sauce pan. Add garlic and hot pepper. Fry for 2 minutes.
  7. Add the peanut butter and soy sauce and mix well. Your satay sauce is finished – now let’s grill some tofu!
  8. First, put the tofu dices on skewers.
  9. Heat some oil in a grill pan and make sure that the oil is hot before grilling the tofu. Otherwise the tofu will absorb all the oil at the expense of a nice crisp layer!
  10. Grill the tofu (and don’t burn your fingers, which I managed to do – ouch!).
  11. Your satay tofu is ready when the outside looks crisp.
  12. Serve with the satay sauce and chickpeas. Optionally you can add rice, cucumber and cassava crackers.

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