Nut-Free Satay Sauce
We have a non-nut lover in our family.
As a naturopath, I use nuts in my cooking to increase protein, good fats and for textural purposes so I find this really tricky 😤!
I sometimes add them in anyway and hope they will go unnoticed (there is no allergic reaction to nuts, just a preference) but unfortunately they are generally picked up! I can’t even get away with slivered almonds!!
So I have devised a satay sauce which is nut free and tastes pretty good and close to satay sauce and gets the approval from the nut hater.
I have made this dish with my oven baked tofu and stir-fried veggies and served it on rice but you could make with animal meat if you choose or add noddles, the possibilities are endless!
Oven Baked Tofu with Nut-free Satay Sauce
1 block of firm tofu
1 onion (optional if fructose intolerant)
2 cups of mixed greens - we used bok choy, rainbow chard and broccoli
1 red capscium
Rice to serve
2 Tbs tahini
3 tsp ground turmeric
2 tsp miso paste
Juice of 1 lemon
1 teaspoon salt
Sprinkle of black pepper
Sprinkle of chilli flakes or 1 tsp Sriracha sauce (optional)
1. Chop tofu into small cubes and place on baking tray
2. Place tofu in oven at 180°C for 10-15 minutes. Keep an eye on the tofu and remove when blocks are golden brown
3. Meanwhile mix all sauce ingredients in a jar and shake well. Add a little bit of water (1-2 Tbs) if too thick.
4. Stirfry onion and veggies
5. Add tofu once cooked and sauce and stir together.
6. Serve with rice