Although not always thought of as a vegan destination, Indonesian food is actually excellent for any vegan or vegetarian.
Being the birthplace of tempeh says a lot!
Indonesian cuisine commonly includes fresh veggies, fruits, pulses, soybean protein, noodles, rice, and loads of spices, ensuring complex flavors. And when you add peanut satay sauce to the mix, all these ingredients make for endlessly delicious plant-based meals.
One of our favorite Indonesian creations is peanut satay sauce.
The delicious peanut satay sauce originated in Indonesia and is typically served with vegetables, rice, and meat. It is also used to make salad dressings, dipping sauces, or marinades.
The traditional sate (or satay, as it is known internationally) is a dish consisting of grilled skewered meat and peanut sauce.
But plant-based versions have emerged as the demand for plant-based food increased. The skewered meat is swapped with tofu, tempeh, or mushrooms to make a delicious vegan satay.
We decided to try our hand at making our own version of the peanut satay sauce to make this super tasty, nutrient-packed Peanut Satay Salad.
Baked tofu with this yummy sauce makes for the perfect protein addition to this salad.
Chickpeas increase the protein content even more and add beneficial fiber and nutrients.
Quinoa is an excellent source of fiber and antioxidants, filling you up and keeping you fuller for longer.
Fresh veggies help you reach your required daily vegetable servings and offer tons of essential vitamins and nutrients.
Swop the quinoa for barley, or tofu for tempeh, both of which are excellent prebiotic and probiotic foods, helping to improve your gut health.
Peanut Satay Salad Recipe
- 1 Block extra firm tofu
- 1/4 Cabbage
- 1 Cucumber chopped
- 1 Red bell pepper chopped
- 1 Grated carrot
- 1 giant handful of spinach chopped
- Chickpeas/ Garbanzo beans (pan-fried with turmeric)
- 1/4 Quinoa (cook as directed)
- 2 Tbs Peanut butter
- 2 Tbs Sesame oil
- 1 Tbs Rice vinegar
- 1 Tbs Maple syrup
- 1/4 Cup Soy sauce
- 1 Tbs Sriracha sauce
- 1/2 Tsp cornstarch mixed with a tiny bit of water
- Bake the tofu at 425 F for 25 minutes until golden and crispy.
- Add all the sauce ingredients to a pan and add the cornstarch mix.
- Heat on low heat to blend all the ingredients, and once slightly thickened, add the baked tofu.
- Mix well until well combined, and the tofu is well covered with sauce.
- Add all the salad ingredients to a bowl, top with tofu and extra peanut satay sauce.