Vegan recipe

Vegan Picnic Platter with Tofu Satay Skewers

Serves 2

Forget the picnic basket; it’s all about the picnic platter!
These Tofu Satay Skewers with a spicy satay dipping sauce are paired with fresh veg, Cauldron Middle Eastern Falafels, hummus, and mini crackers to make an entire plant-based feast!

Authentic Tofu Block Find out more


1 block of Cauldron Authentic Tofu
3-4 tbsp sesame seeds
Fresh coriander to serve
Green spring onions (optional)

For the marinade:
1 tbsp toasted sesame oil
1 tbsp tamari
¼ tsp chili flakes
1 tsp brown sugar
¼ cup coconut milk (60 ml)

For the satay sauce:
3 tbsp smooth peanut butter
¼ cup tamari (60 ml)
1 tbsp rice vinegar
2 tsp brown sugar
½ tsp chili powder
¼ tsp ginger powder
¼ tsp garlic powder
Juice of ½ lime


  1. Drain the tofu and gently squeeze out the excess liquid.
  2. Cut the tofu block into 6 long fingers and place them into a container alongside the marinade ingredients. Close the container and give it a vigorous shake to evenly coat the tofu. Place the tofu into the fridge to marinate for a minimum of 1 hour.
  3. In the meantime, whisk the satay sauce ingredients into a smooth sauce. Feel free to adjust the amount of chili powder to your personal preference.
  4. Once done marinating, preheat your oven to 200C and line a baking tray. Remove the tofu fingers from the marinade and toss them into the sesame seeds to coat. Place them next to each other onto the tray and bake in the oven for 25-30 minutes or until golden and crunchy.
  5. Pierce the tofu onto skewers and transport them in a tupperware to your picnic. When serving, sprinkle the tofu skewers with fresh coriander and the satay dip with chopped green spring onions – then get dipping and enjoy!