This baked vegan tofu satay is saucy, savory, and deeply satisfying. Thick pieces of extra-firm tofu soak up a rich coconut marinade flavored with turmeric, curry powder, and mushroom seasoning. No tofu skewers required—and no tofu press either if you’re using the right kind.
This tofu satay recipe is fully vegan, oven-baked, and packed with flavor—so saucy you won’t even need a dipping sauce (unless you want to!). You can also grill, pan-fry, or air-fry it—see the FAQ section at the end of the post for details. Pair it with rice, lettuce, and a crunchy cucumber salad, and it’s the perfect main dish or party tray.
Inspiration Behind This Recipe
This tofu satay came out of a recent catering gig for a local documentary screening—New Wave by Elizabeth Ai. The event coordinator asked for an Asian-inspired charcuterie board with a solid vegan option, so I created this version with a few tweaks to make it party-friendly. It was a hit—one guest was convinced it was chicken until I told her it was tofu!
This is the exact version I created for the event—baked for ease, loaded with flavor, and perfect both warm and at room temperature. Extra sauce means you don’t need a peanut dipping sauce (though my delicious sauce 5-minute satay sauce works beautifully too).
Try this satay with my Thai yellow curry powder. It pairs well with 5-Minute Thai Satay Sauce, Thai Sticky Rice, Jasmine Rice, or Purple Sticky Rice. And don’t miss my other satay dishes: Easy Chicken Satay, Authentic Thai Pork Satay with a delicious peanut sauce
Jump to:
- Inspiration Behind This Recipe
- What is Satay?
- Why You’ll Love This Vegan Tofu Satay
- Ingredients for Satay Tofu
- Brands Used for this Recipe
- Variations and Substitutes
- Instructions
- Serving Suggestions
- Kitchen Tips!
- Storing Leftovers
- Frequently Asked Questions
- Want More Tofu Recipes?
- More Thai Recipes You’ll Love
- Tofu Satay (Baked + Vegan!)
- Hi there, I’m Suwanee!
What is Satay?
Satay is a traditional Southeast Asian dish of marinated meat grilled on skewers and served with a creamy peanut sauce. While chicken satay is most common in Thai restaurants, tofu satay is a delicious vegan satay option that absorbs marinades beautifully. This version skips the grill pan and the skewers, and bakes in one single layer on a tray for maximum ease and flavor.
Why You’ll Love This Vegan Tofu Satay
- Baked instead of grilled, with no extra cost for skewers. Grilling, pan frying and air frying option are available- check the FAQ section below
- Great source of plant protein and fits a calorie-conscious diet
- Saucy enough that you don’t need a dipping sauce (unless you want it!)
- Perfect for rice, summer rolls, lettuce wraps, or satay bowls
Ingredients for Satay Tofu
- Extra firm tofu – Look for “Super Firm” tofu like House Foods brand. No tofu press needed—just pat dry on a flat surface.
- Coconut milk – I use Chaokoh for that classic Thai flavor.
- Tamari – Gluten-free soy sauce. Kikkoman Tamari is my go-to.
- Curry powder – Or use my homemade Thai Yellow Curry Powder for best flavor.
- Mushroom powder – This adds deep, earthy umami. (Gia Vi brand is pictured above.)
- Turmeric powder – Brightens the color and flavor.
- Sugar – You can use brown sugar, palm sugar, or monk fruit sweetener.
- Vinegar – Rice vinegar or white vinegar helps cut the richness.
- Oil or cooking spray – Optional for brushing before second bake to add moisture and sheen.
- Garnish options – Crushed peanuts, chili flakes, cilantro, chopped green onion, sesame seeds, toasted coconut flakes.
Brands Used for this Recipe
Check the image below for the exact brands I used to make this recipe foolproof. Substitutions are listed below, and exact quantities are in the recipe card.
Variations and Substitutes
- Vinegar: For a tangy kick, swap it with fresh lime juice or tamarind concentrate—both work beautifully.
- Tofu: The best tofu for this recipe is extra-firm—it holds its shape well during cooking. Firm tofu works in a pinch, but softer tofu tends to fall apart and isn’t ideal for this dishMushroom powder: Sub chicken bouillon (if not vegan).
- Sugar: Sub brown sugar, maple syrup, honey, or monk fruit sweetener.
- Curry powder: Sub with yellow curry paste.
- Coconut milk: Want to DIY? Make your own coconut milk.
Instructions
- Cut the tofu. Slice tofu into 3” long x 1-½” thick pieces. Bigger = meatier texture.
- Mix the marinade. In a large bowl, combine coconut milk, tamari, curry powder, turmeric, mushroom powder, sugar, and vinegar. Whisk until smooth. Give it a good stir. You want a creamy, golden marinade that coats every piece.
- Marinate the tofu. Lay tofu pieces in a single layer on a baking tray (not parchment-lined—it’s too saucy!). Pour all the marinade over. Scrape the bowl clean. Let sit for at least 20 minutes (overnight in the fridge is best for flavor).
- Bake. Bake at 375°F for 15 minutes. Flip each piece, brush it with a little oil, and bake for another 15 minutes, until golden brown.
- Finish and serve. Spoon the leftover sauce from the tray back over the tofu for extra flavor. Sprinkle some crushed peanuts, chopped cilantro, or green onions. Add some lime wedges to the side for a zingy dash. Sprinkle some red pepper flakes for some added heat.
Serving Suggestions
This satay tofu is versatile—serve it warm with sticky or jasmine rice, Thai cucumber salad, or wrapped in crisp lettuce with a squeeze of lime. It works great as an appetizer, finger food, or main dish. My favorite way? A lettuce wrap with rice, tofu, and a spoonful of that rich marinade on top. Simple, satisfying, and full of flavor.
Kitchen Tips!
- Check the different ways to cook this tofu below in the frequently asked questions.
- Use super firm tofu for best texture. It holds together and stays chewy, not soggy.
- Don’t toss the leftover marinade. Spoon it over your tofu just before serving.
- Skip the parchment paper. You want the tofu to soak in that flavorful tofu marinade.
- Cut thick! Big tofu cubes give more chew—no soft, floppy tofu here.
- Wear gloves and dark-colored clothing—turmeric powder stains easily and can leave lasting marks on nails and fabric.
Storing Leftovers
Store tofu in an airtight container in the fridge for up to 2 days. Freezing not recommended—it changes the texture too much. Best reheated in an air fryer or oven to bring back the texture.
Frequently Asked Questions
Yes! You can mix the marinade up to 3 days ahead. Store in a sealed jar in the fridge.
I don’t recommend it. The texture gets spongy after freezing.
Nope! This version skips the satay skewers and keeps it simple. But you can add sticks for a party look.
Yes! Grill over medium-high heat for 4–5 minutes per side. Use a grill tray to catch the marinade and prevent sticking. Or air fry at 375°F for 12–14 minutes, flipping halfway through. Line the basket with foil or a tray to keep all that flavorful sauce intact.
Yes! Heat a frying pan over medium-high heat with a little oil. Cook tofu for 4–5 minutes per side until golden and slightly crispy. A non-stick or cast iron pan works best for even browning.
Want More Tofu Recipes?
Looking for other recipes like this? Try these:
More Thai Recipes You’ll Love
- Easy Thai Pork Satay
- Homemade Thai Yellow Curry Paste
- Thai Cucumber Salad (Ajaad)
- How to Open a Coconut
- Vegan Thai green curry using my Thai curry paste
Thank you for visiting Simply Suwanee! If you enjoyed this recipe, share it with your friends, leave a review, or tag me on social media. Happy cooking!
Tofu Satay (Baked + Vegan!)
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
- Diet: Gluten Free
Description
This baked vegan tofu satay is saucy, savory, and deeply satisfying. Thick pieces of extra-firm tofu soak up a rich coconut marinade flavored with turmeric, curry powder, and mushroom seasoning. No tofu skewers required—and no tofu press either if you’re using the right kind.
Ingredients
- 2 lbs extra firm tofu – Look for “super firm” tofu like House Foods brand. No tofu press needed—just pat dry on a flat surface.
- 13.5 oz coconut milk – I use Chaokoh for that classic Thai flavor.
- 3 tbsp tamari – Gluten-free soy sauce. Kikkoman tamari is my go-to.
- 2 tbsp curry powder – Use my homemade Thai yellow curry powder for best flavor.
- 2 tbsp mushroom powder – This adds deep, earthy umami. (Gia Vi brand is pictured above)
- 2 tsp turmeric powder – Brightens the color and flavor.
- 3 tbsp sugar – You can use brown sugar, palm sugar, or monk fruit sweetener.
- 2 tsp vinegar – Rice vinegar or white vinegar helps cut the richness.
- Optional for brushing before second bake: oil or cooking spray for moisture and sheen.
- Garnishes options: Crushed peanuts, chilli flakes, cilantro, chopped green onion, sesame seeds, toasted coconut flakes
Instructions
- Cut the tofu. Slice tofu into 3” long x 1-½” thick pieces. Bigger = meatier texture.
- Mix the marinade. In a large bowl, combine coconut milk, tamari, curry powder, turmeric, mushroom powder, sugar, and vinegar. Whisk until smooth. Give it a good stir. You want a creamy, golden marinade that coats every piece.
- Marinate the tofu. Lay tofu pieces in a single layer on a baking tray (not parchment-lined—it’s too saucy!). Pour all the marinade over. Scrape the bowl clean. Let sit for at least 20 minutes (overnight in the fridge is best for flavor).
- Bake. Bake at 375°F for 15 minutes. Flip each piece, brush it with a little oil, and bake for another 15 minutes, until golden brown.
- Finish and serve. Spoon the leftover sauce from the tray back over the tofu for extra flavor. Sprinkle some crushed peanuts, chopped cilantro, or green onions. Add some lime wedges to the side for a zingy dash. Sprinkle some red pepper flakes for some added heat.
Notes
- Use super firm tofu for best texture. It holds together and stays chewy, not soggy.
- Don’t toss the leftover marinade. Spoon it over your tofu just before serving.
- Skip the parchment paper. You want the tofu to soak in that flavorful tofu marinade.
- Cut thick! Big tofu cubes give more chew—no soft, floppy tofu here.
- Wear gloves and dark-colored clothing—turmeric powder stains easily and can leave lasting marks on nails and fabric.
- Check the different ways to cook this tofu below in the frequently asked questions.
- Prep Time: 10
- Cook Time: 30
- Category: Vegan, Tofu
- Method: baked
- Cuisine: Thai
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Hi there, I’m Suwanee!
I'm the person behind this Thai food blog. I spent thirteen years of childhood in Thailand, where I was first introduced to the flavors of Thai cooking. You are in the right place if you: Love to cook Thai food. Come by often, and let's get cooking!
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