Tofu Satay

A delicious marinated tofu dish served with broccoli.

Recipe & Photo courtesy of Florida Coastal Cooking


  • 1 block extra firm tofu
  • Dark sesame oil (or any oil you have on hand)
  • Agave (or honey)
  • Sunflower seed butter (or peanut butter, or tahini)
  • Bragg Liquid Aminos (or soy, or tamari)
  • Rice vinegar (or apple cider vinegar or white)
  • 2 cloves fresh garlic, minced
  • 1 head broccoli, chopped
  • Water


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Preparation Instructions

Press water from the tofu then slice in half and then through the center into “steaks” or however you like to slice your tofu – any way will work.

Preheat grill to medium high. Mix about 1 tbsp each of the sesame oil, agave, sunflower seed butter, Bragg liquid aminos, and rice vinegar and stir well. Mix in the garlic. Adjust to taste. Add tofu and coat all sides, saving the remaining mixture for dipping sauce. Grill tofu to desired temperature.

Meanwhile steam the broccoli for about 10 minutes. As the broccoli cooks, whisk about 1 tsp each of Bragg Liquid Aminos, rice vinegar, and agave and add about 1 tbsp water; adjust to taste. Pour over steamed broccoli.

Serve one slice tofu and 1/4 broccoli mixture on each of four plates with a side of left over marinade.

The tofu marinade can be used for any protein. You can leave it over night, for just an hour or simply brush it on – so versatile!

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