Unlike most plant proteins, tofu is a complete source of protein, containing all nine essential amino acids that our bodies cannot make on their own. Regular consumption of complete proteins, like tofu is essential to support collagen production. Collagen provides structural support for connective tissues and plays an essential role in the structure and function of skin, cartilage and bones. Tofu is also rich in iron, magnesium and incredibly low in fat, making it easy digested post workout.
Serves 41. Preheat oven to 200°C and line a medium baking tray with non-stick paper.
2. Prepare the marinade in a shallow dish. Add half the soy sauce, rice wine vinegar, sesame oil, ground chilli and garlic powder. Stir to combine.
3. Add the tofu cubes to the dish and toss to coat, then thread onto skewers (roughly four pieces per skewer). Place tofu skewers on the prepared tray and drizzle over any remaining marinade. Bake in the oven for 15 minutes, turning halfway through.
4. Meanwhile, prepare the satay sauce. Place the remaining soy sauce, peanut butter, coconut milk, lime juice, chilli and maple syrup in a medium bowl. Mix well to combine. Stir through chopped peanuts.
5. Once cooked, remove the skewers from the oven and serve alongside dipping sauce and cucumber sticks.
Leftover skewers and dipping sauce can be stored in an airtight container in the refrigerator for up to three days.
Kilojoules | 1220kJ | Protein | 15.2 g |
Carbohydrates, total - sugars, total |
13.2g 4.0 g |
Fat, total - saturated fat |
19.1 g 4.7g |
Sodium | 310 mg |
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