Can I make the marinade ahead of time?

Yes! You can mix the marinade up to 3 days ahead. Store in a sealed jar in the fridge.

Can I freeze tofu satay?

I don’t recommend it. The texture gets spongy after freezing.

Do I need tofu skewers for this recipe?

Nope! This version skips the satay skewers and keeps it simple. But you can add sticks for a party look.

Can I grill or air fry this?

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.

Can I pan-fry these tofu satay?

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.

Easy Tofu Satay (Baked + Vegan!)

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

Scale

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

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Instructions

Cut the tofu. Slice tofu into 3” long x 1-1/2” 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