1 tsp Extra Virgin Coconut Oil

200g Firm Tofu, cubed  

½ Capsicum, cut into squares

1 Zucchini, cut into coins

2 tbsp Coriander, roughly chopped 

Satay Sauce 

4 tbsp Peanut Butter (I prefer crunchy but smooth is fine) 

3 tbsp Tamari

1/4 cup Water

1 Garlic Clove, minced 

1 tsp Lemongrass, finely chopped  

Juice of ½ a Lemon

½ a small Chilli, optional

Salad

¼ Red Cabbage, shredded

1 Carrot, grated 

¼ Red Onion, thinly sliced

Dressing

2 tbsp Mayonnaise (homemade recipe below)

1 tbsp Apple Cider Vinegar

Mayonnaise

2 Egg Yolks

1/8 tsp Mustard Powder

100ml Extra Virgin Olive Oil

1½ tsp Apple Cider Vinegar

¼ tsp Salt

1. Blitz all peanut sauce ingredients until combined. Set aside. 

2. Heat oil on a small frying pan on a medium heat.

3. Cook tofu until lightly browned on all sides. Remove from heat. 

4. Skewer tofu (once cool enough to touch), capsicum and zucchini.

5. BBQ or grill until vegetables are cooked to your liking and tofu is golden. 

6. Pour sauce over skewers and garnish with coriander. 

7. Serve skewers alongside dressed salad.