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Tofu Satay with Rainbow Rice

Prep Time:

15 minutes

Cook Time:

30 minutes




Main course

About the Recipe


1 block firm tofu, drained and pressed.

Spray oil, or 2 tsp olive oil

300g brown rice

1 red onion, diced

1 red pepper, diced

150g kale, chopped

2 tsp olive oil or coconut oil

1tbs maple syrup

1tbs tamari, or soy sauce

4 tbs peanut butter, I used crunchy

1 tsp chopped garlic

½ tsp chilli flakes, more to taste

Juice of half a lemon or lime

100ml water, more if needed.


1. Preheat the oven to 180°C. Cut the tofu into 2cm cubes. Place on an oiled or lined baking tray and spray with oil, or coat with 2 tsp oil. Bake for 20-25 minutes, until golden.

2. Meanwhile, cook the rice according to instructions.

Heat the remaining oil in a frying pan over a medium heat. Add the onions and peppers, sauté until soft. Add the kale and a dash of water. Cover the pan and steam fry until softened. Remove the lid to allow any moisture to evaporate. Remove from the heat.

3. While everything is cooking, prepare the satay sauce: Put the maple syrup, tamari, peanut butter, garlic, chilli flakes, lemon juice and water into a small saucepan. Heat gently, stirring until everything is combined. Add more water if the sauce becomes too thick, it should be double cream consistency.

4. To serve, add the cooked rice to the onion, peppers and kale, mix well. Place the rice mixture on plates and top with 5-6 cubes of the baked tofu. Drizzle with the satay sauce. Pour any remaining sauce in a bowl for dipping!

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