Seitan satay skewers with peanut dip
22 min · 31 g protein · 246 cals / serving
Chewy pieces of seitan soaked in soy, lime, garlic and curry powder, threaded onto skewers and roasted until the edges char, then dipped into a tangy peanut and lime satay sauce. Cool cucumber on the side makes it a snack plate with plenty of protein.
Ingredients
Skewers
- 10 1/2 oz seitan, store-bought, 2 cm (3/4-inch) pieces
- 1 tbsp reduced sodium soy sauce
- 2 tsp lime juice
- 1 clove garlic, grated
- 1 tsp curry powder
- 1 tsp sesame oil
Peanut dip
- 1/4 cup powdered peanut butter
- 1 tbsp peanut butter
- 2 tsp reduced sodium soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp sriracha hot sauce
- 1/2 tsp ginger, grated
- 1/4 cup water, warm
To serve
- 2/3 large cucumbers, sliced
- a few sprigs fresh cilantro
Steps
- Toss the seitan pieces in a bowl with the soy sauce, lime juice, garlic, curry powder and sesame oil and leave for 5 minutes while the oven or air fryer heats to 425°F. Use 6 small metal skewers, or wooden ones soaked in water ahead.
- Thread the seitan onto the skewers and roast on a lined tray, or in the air fryer, for 10–12 minutes, turning once, until browned and crisp at the edges. Brush with any marinade left in the bowl halfway.
- Meanwhile, whisk the powdered peanut butter, peanut butter, soy sauce, lime juice, maple syrup, sriracha and ginger with the warm water until smooth and pourable.
- Serve the skewers with the peanut dip, the cucumber and a few cilantro sprigs.
Good to know
Make ahead?
Marinate the seitan up to a day ahead in the fridge; the flavor goes deeper. Tempeh or extra-firm tofu cubes work the same way. The dip keeps 4 days and thickens in the cold, so loosen it with a little warm water.
No powdered peanut butter?
Use 3 tablespoons of peanut butter instead. It is richer and scores about 61 instead of 70.
Per
- Calories
- 112
- Protein
- (50%)
- 14 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (24%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 451 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 737 kcal goes into the pot and 685 g of ingredients comes out as about 655 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.