Satay tofu tacos

Satay tofu tacos

Total: 1 hr 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 209 kcal
, Fat: 11 g
, Carbohydrate: 19 g
, Protein: 7 g

Tacos are always a popular choice when entertaining friends. These satay tofu tacos are a fabulous example of Asian-Mexican fusion. The neutral tofu absorbs all the wonderful flavours. The longer it is marinated, the more flavoursome it becomes. Ideally, the tofu should be marinated overnight, however just one hour will give it bags of flavour. I like to eat these tacos with lots of fresh coriander, sliced cucumber or jalapeños for a spicy kick. The contrast of warm, marinated tofu and fresh, crunchy vegetables makes for an incredibly light and tasty dish!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Marinade & tofu

2 tbsp peanut butter
½ dl soy sauce
½ dl lime juice
1 tbsp coconut palm sugar or cane sugar
1 tbsp curry powder
a little Syracuse salsa
1 garlic clove, pressed
250 g tofu, diced

To fill the tacos

2 mini cucumbers, sliced
2 Jalapeños, deseeded, cut into rings
¼ bunch coriander, roughly chopped
1 tsp lime juice
8 taco shells
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How it's done

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Marinade & tofu

To make the marinade, mix the peanut butter with all the other ingredients up to and including the garlic. Add the tofu to the marinade, cover and chill for at least 1 hr.

Remove the tofu, wipe away the marinade and set aside. Fry the tofu on all sides in a non-stick frying pan, remove from the pan, set aside.

To fill the tacos

Pour half of the reserved marinade into the pan, heat through. Add the cucumber, jalapeños, coriander, lime juice and reserved tofu, fill the taco shells with the mixture. Serve with the remainder of the marinade.

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