Cookwith

Name: Vegan Sunflower Satay Tofu (Peanut-Free)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 block (400g) firm tofu, pressed and cut into cubes; 2 tbsp sunflower oil; 1/4 cup sunflower seed butter; 2 tbsp soy sauce; 2 tbsp fresh lime juice; 1 tbsp maple syrup; 2 tsp sriracha or chili sauce; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1/3 cup coconut milk; 1/2 cucumber, sliced; 1 small carrot, julienned; Fresh cilantro, for garnish; 1 tbsp toasted sesame seeds (optional); Salt and pepper, to taste

Vegan Sunflower Satay Tofu (Peanut-Free)

miradugm

This vegan 'satay' swaps traditional peanut sauce for a creamy, nutty sunflower seed butter, making it safe for those with peanut allergies while still delivering all the savory, tangy, and spicy flavors you crave. The tofu is marinated and pan-seared to golden perfection, then drizzled with a luscious, protein-rich sauce that’s as satisfying as the classic. With fresh veggies for crunch and a sprinkle of sesame seeds, this dish is vibrant, allergy-friendly, and perfect for sharing or meal prep. You won’t miss the peanuts—or the meat!

Ingredients

Instructions

In a small bowl, whisk together sunflower seed butter, soy sauce, lime juice, maple syrup, sriracha, garlic, ginger, and coconut milk until smooth. Set aside.
Pat tofu dry and cut into 1-inch cubes. Season lightly with salt and pepper.
Heat 1 tbsp sunflower oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, about 8-10 minutes. Remove from pan and set aside.
In the same pan, add the remaining 1 tbsp oil and pour in half of the satay sauce. Stir and cook for 2 minutes until slightly thickened.
Return tofu to the pan and toss to coat in the sauce. Cook another 2 minutes to heat through.
Arrange tofu on a platter. Drizzle with more sauce, then garnish with cucumber slices, julienned carrot, cilantro, and toasted sesame seeds.
Serve warm, with extra sauce on the side for dipping.