These vegan tofu skewers with veggies and a peanut satay sauce are dangerous! The kebabs are perfect for your summertime cookouts.
Don’t worry, they are very lean, oil-free, and healthy. But they make you dream! They make you dream of SouthEast Asia, travel, and pink taxis (if you’ve ever been to Thailand, you know what we mean).
These tofu skewers feature firm tofu, cherry tomatoes, yellow bell pepper, onion, and zucchini. Plus, they are so incredibly easy to make! The tofu is marinated in a mixture of vegan Worcestershire sauce, garlic, ginger, soy sauce, rice vinegar, water, red curry paste, and agave syrup. And the peanut satay sauce is made with peanut butter, soy sauce, agave syrup, lime juice, and other seasonings. Keep in mind, you will need skewer sticks to make this recipe.
We think the red curry marinated-tofu was one of the best tofu types we’ve ever tried. Let us know if you think otherwise. Let’s cook!
Craving more delicious recipes that are perfect for a summertime cookout? Try making this sweet potato cauliflower vegan mac and cheese recipe. The sauce in this creamy vegan mac and cheese marries a smokiness that you will dream about for years to come. And the recipe is so simple to make!
Or, try making this vegan macaroni pasta salad. The recipe features a number of delicious veggies. These include red and green bell peppers, celery, green onions, chives, plant-based milk, vegan mayo, and various seasonings.
For a healthier option, you can whip up this warm vegan mushroom salad with dairy-free parmesan cheese. This healthy vegan salad recipe is as filling as it is delicious. The nutritious recipe features portobello mushrooms in a rich non-dairy parmesan. In addition to mushrooms, the recipe features nutrient-rich ingredients like Brazil nuts, which are a good source of selenium, greens, and garlic. The latter contains tons of minerals, such as manganese and B6.
And, for dessert, try making these vegan caramel tarts with pecan butter and chocolate. Although this dessert is on the heavier side, it’s still relatively nutritious and healthy. Enjoy!
This recipe was republished with permission from The Plant-Based School.
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