Vegan Peanut Sauce
This dish takes me all the way back to my childhood. Growing up, peanut sauce was a dish that was often featured on our weekly menu. Sometimes with beef and other times with chicken or smoked fish. Today I’m sharing a vegan version. For our vegan peanut sauce we’re featuring our popular tofu “chicken” and savory shiitake mushrooms. Rooted in the rich culinary traditions of West Africa, this dish offers a modern twist on a classic favorite, bringing together bold spices, creamy peanut butter, and wholesome tofu to create a truly unforgettable experience.
Jump to RecipeIngredients for the Vegan Peanut Sauce
- Onion: The onion serves as the aromatic base, providing depth and complexity to the sauce once caramelized.
- Tomato Paste: Tomato paste contributes rich umami flavors and a hint of sweetness, perfectly balancing the savory and nutty notes of the peanut butter.
- Peanut Butter: Our star ingredient, peanut butter, lends creaminess, nuttiness, and a luscious texture to the sauce, ensuring a rich and satisfying experience.
- Broth: Vegetable broth adds depth and liquid to the sauce, infusing it with savory flavors and ensuring a smooth consistency.
- Extra Firm Tofu: Crumbled extra firm tofu, transformed into “chicken” through a unique freezing and thawing method, absorbs the sauce’s flavors and adds protein and substance to the dish, making it more hearty and satisfying.
- Shiitake Mushrooms: Shiitake mushrooms offer an earthy, umami-rich flavor profile that complements the peanut sauce beautifully. They also provide a meaty texture, adding depth and complexity to the dish.
- Red Pepper Flakes: For a touch of heat, red pepper flakes are added to the sauce, enhancing its flavor profile and adding a subtle kick.
- Olive Oil: Olive oil is used for sautéing the onions, tofu “chicken,” and shiitake mushrooms, imparting a light fruity flavor and ensuring even cooking.
- Salt and Pepper: These essential seasonings help to enhance the overall taste of the sauce, balancing its flavors and adding depth.
Instructions:
Our Meat Replacement:
Start by pressing the tofu to remove excess moisture. Here I went for extra firm tofu for the texture. You can place the tofu in a dish, cover the tofu with a kitchen towel/paper and a heavy dish/object to press the tofu. This takes approximately 30 minutes to dehydrate the tofu. Alternatively you can use a tofu presser, which is much quicker to extract the water.
Optional Step:
For the perfect meaty texture, break the tofu roughly into chunks, place the pieces in a container and freeze for 2 to 3 hours until rock solid.
Remove the tofu from the freezer and let the pieces thaw under a bowl of hot water for about an hour.
Using a kitchen towel, squeeze the tofu to remove any excess water and it’s ready for seasoning.
Season the ‘Meat’:
In a mixing bowl, combine the lemon juice, olive oil, dark soy sauce, soy sauce, salt, onion powder, and smoked paprika.
Add the tofu in the marinade. Give it a toss until evenly coated. Then add in the corn starch and mix again.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and slightly golden.
Making the Vegan Peanut Sauce
Heat olive oil in a saucepan over medium heat. Add chopped onions and cook until softened and translucent.
Stir in tomato paste and cook for an additional minute to deepen the flavor. Then add the vegetable broth to make it easier to evenly distribute the tomato paste. Then toss in the Shiitake mushrooms.
Season with the salt and red pepper flakes. Then add the peanut butter and water or more broth to the skillet, stirring until smooth and well combined.
Add the meaty tofu into the sauce. Let the sauce simmer for 10 minutes on low heat, allowing the flavors to meld together and the tofu and mushrooms to absorb the sauce.
Adjust seasoning and add more water if needed for a thinner sauce. Then remove from the heat. Serve over your favorite dishes, garnishing with a few pieces of roasted peanuts and green onions.
Indulge in the exotic allure of West African cuisine with our vegan peanut sauce. A delightful fusion of flavors that pays homage to the region’s culinary heritage. Whether you’re craving a taste of tradition or simply seeking to explore new culinary horizons, this dish promises to satisfy your cravings and transport your taste buds to distant lands. Embrace the magic of global gastronomy and savor the essence of West Africa with every delectable bite.
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Vegan Peanut Sauce
Ingredients
Tofu ‘Chicken’
- 1 lbs Extra firm tofu
- 2 Tbsp Lemon Juice
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Coconut Aminos
- 1 Tbsp Liquid smoke
- 2 Tbsp Olive Oil
- 3 Tbsp Smoke Paprika
- 1 Tbsp Onion Powder
- 1 Tsp Brown Sugar or brown Erythritol
- 1 Tsp Red Pepper Flakes
- ¼ Cup Corn Starch
- Salt to taste
Peanut Sauce
- 1 Onion
- 2 Tbsp Tomato paste
- ½ Cup Peanut Butter
- 2 Cups Vegetable Broth or Water
- 10 Shiitake Mushrooms
- 1 tsp red pepper flakes
- 2 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
Tofu ‘Chicken’
- Place the tofu in a dish, cover the tofu with a kitchen towel/paper and a heavy dish/object to press the tofu. This takes approximately 30 minutes to dehydrate the tofu. Alternatively, you can use a tofu presser, which is much quicker to extract the water.
- Optional Step: For the perfect chicken-like texture, break the tofu roughly into chunks, place the pieces in a container and freeze for 2 to 3 hours until rock solid. Remove the tofu from the freezer and let the pieces thaw under a bowl of hot water for about an hour. Using a kitchen towel, squeeze the tofu to remove any excess water and it’s ready for seasoning.
- In a mixing bowl, combine the lemon juice, olive oil, dark soy sauce, soy sauce, salt, onion powder, and smoked paprika.
- Add the tofu into pieces the marinade. Give it a toss until evenly coated. Then add in the corn starch and mix again.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and slightly golden.
Peanut Sauce
- Heat olive oil in a saucepan over medium heat. Add chopped onions and cook until softened and translucent.
- Stir in tomato paste and cook for an additional minute to deepen the flavor.
- Add the vegetable broth to make it easier to evenly distribute the tomato paste and toss in the Shiitake mushrooms.
- Add the salt, red pepper flakes, peanut butter and water or more broth to the skillet, stirring until smooth and well combined.
- Add the meaty tofu into the sauce and simmer the sauce for 10 minutes on low heat, allowing the flavors to meld together and the tofu and mushrooms to absorb the sauce.
- Adjust seasoning and add more water if needed for a thinner sauce. Then remove from heat and serve over your favorite dishes.
