Tofu Satay Skewers
Sometimes clients tell me they are not quite sure what to do with tofu. Here is the perfect starter recipe that takes very little time and lets the oven take the effort. Protein-packed chunks of tofu make this a very filling meal that’s a great alternative to chicken skewers.
Recipe Ingredients
3 Servings
1 pack of firm organic plain tofu – drained
2tbsp Tamari sauce
1tbsp Soy Sauce
12 Shallots
1tbsp Tamari sauce
1 lime – juiced
1-2 Garlic cloves (grated) or 1tbsp garlic paste
1 Red chilli (finely sliced)
2 tbsp Smooth peanut butter
You will need 6 x wooden skewers (soak in water for an hour before using) or 6 x
metal skewers
Dish Preparation
25 Minutes
Turn oven on to 200oc
Drain tofu and cut into 2” cubes
Mix tamari and soy sauce in a lidded Tupperware type container
Marinade the tofu in the box, place lid on and carefully turnover to coat each piece.
Leave to marinade on the side.
Top and tail and peel shallots
Boil shallots in a saucepan for 20 minutes until soft.
To make the satay sauce:
Blend tamari sauce, lime juice, garlic, chilli and peanut butter (you can use a hand
blender for ease)
Load up your skewers, alternating the tofu and shallots.
Spoon half of sauce over the skewers, spreading evenly.
Place skewers on a non oiled baking tray and bake for 10 minutes in the top of the oven, remove skewers from oven, turn over,
then spoon over the remaining sauce and return to oven for another 10 minutes until brown and charred at edges.
Serve with salad, rice, noodles or stir fry.
Allergens
Soy. Nuts.
Find out more about how Julie Stewart Nutrition can help YOU!
Breakfast Porridge
This Breakfast porridge is a delicious start to the day – easy and cheap to make, it offers a great substitute to a regular low-fat breakfast.
Recipe Ingredients
One Serving
400ml milk of choice or water (or 50/50% mix of both)
1 cup organic jumbo oats
1 tbsp chia seeds
1 tbsp ground flaxseeds
Optional additions:
Pumpkin seeds / sunflower seeds / flaxseeds
Frozen or fresh berries, chopped dates and nuts; dried berries (sultanas, cranberries, goji, currants)
Cinnamon, vanilla extract, fresh fruit, cacao nibs, protein powder of choice, maple syrup drizzle
Dish Preparation
25 Minutes
Gently heat milk/water in a saucepan until just about to boil
Add oats, groundflaxseed andchia seeds
Stir in added flavourings and chosen additions
Simmer for a few minutes, serve with toppings of choice.
Allergens
Sometimes we use some ingredients which could potentially cause allergies in some people.
When a recipe has allergens, we list them here.
Water
When we use purified water in our recipes we use Berkey Water filters.
Please use this link to purchase yours!
Find out more about how Julie Stewart Nutrition can help YOU!
Breakfast Porridge
This Breakfast porridge is a delicious start to the day – easy and cheap to make, it offers a great substitute to a regular low-fat breakfast.
Recipe Ingredients
One Serving
400ml milk of choice or water (or 50/50% mix of both)
1 cup organic jumbo oats
1 tbsp chia seeds
1 tbsp ground flaxseeds
Optional additions:
Pumpkin seeds / sunflower seeds / flaxseeds
Frozen or fresh berries, chopped dates and nuts; dried berries (sultanas, cranberries, goji, currants)
Cinnamon, vanilla extract, fresh fruit, cacao nibs, protein powder of choice, maple syrup drizzle
Dish Preparation
25 Minutes
Gently heat milk/water in a saucepan until just about to boil
Add oats, groundflaxseed andchia seeds
Stir in added flavourings and chosen additions
Simmer for a few minutes, serve with toppings of choice.
Allergens
Sometimes we use some ingredients which could potentially cause allergies in some people.
When a recipe has allergens, we list them here.
Water
When we use purified water in our recipes we use Berkey Water filters.
Please use this link to purchase yours!
