Easy Satay Tofu Wraps
These easy satay tofu wraps are healthy, so tasty and packed with flavour. A filling lunch that will keep you going for hours!
A Tiny Bit Vegan satay tofu wraps with cooked slaw
Looking for a healthy, plant-based lunch idea that’s packed with flavour, protein and crunch? These satay tofu wraps are the answer. Made with quick satay tofu patties, vibrant vegetables and a rich peanut satay marinade, they’re satisfying, easy to make and 100% vegan. Whether you’re meal prepping for the week or serving up something special as a starter, these wraps will hit the spot.
Satay tofu wraps aren’t just for lunch – they make an amazing party starter too. Simply slice the wraps into bite-sized rolls and serve them with a side of sweet chilli dipping sauce for an irresistible finger food option. The mix of textures and flavours makes them a favourite at gatherings, from summer barbecues to holiday parties.
Hosting a more formal dinner party? Serve just the bites on a bed of rocket with a drizzle of sweet chilli sauce and you’ll have effortless sophistication!
But satay comes on skewers, right?
I know what you’re thinking… “But satay always comes on skewers”. And you’re right, it usually does, but this definitely has the peanut sauce marinade that we know and love when it comes to satay, even if our tofu isn’t on stewers.
Truth is, that this recipe came about as a complete accident. I was trying to put, what the packet stated was “extra firm tofu” on skewers after coating it in the peanut marinade, but it crumbled into pieces! So… I had to improvise and made little patties instead. And guess what? They were so delicious because every millimetre of the tofu was coated in delicious peanut marinade! Ever since then, these have been my go-to “satay tofu” so please… Humour me… And, they are so much easier for weekdays without the faff of using skewers!
Tofu – a good substitute for chicken
Tofu, made from soybeans, is an excellent source of plant-based protein, calcium, and iron. It’s a great choice for anyone on a vegetarian or vegan diet. Aside from its nutritional value, tofu’s neutral taste allows it to absorb the flavours of our marinade, making it a fantastic base for a flavourful satay dish.
If you’re looking for another flavour-packed tofu recipe, you may also like our marinated tofu tikka in this post.
Making tofu patties
Now you may wonder why I don’t just make a tofu scramble… Well, forming the little tofu patties and pan frying them makes them super tasty. You get that slightly charred, crispy crust that is full of flavour. And, it really doesn’t take very long – those little patties need just a couple of minutes on each side to become even more delicious.
Recipe highlights
- A quick, healthy recipe which is versatile; whip up satay tofu bites to make delicious lunch wraps, or serve the bites as a starter with sweet chilli sauce
- These are so incredibly packed with delicious flavours
- Health and filling – will keep you going for hours!
- Easily double or triple the recipe to feed a crowd
- Quick and easy to make – there’s very little cooking involved!
Ingredients you’ll need to make our satay tofu wraps
For the satay tofu bites
Firm tofu – this is really easy to find in supermarket fridges. You want to crumble the tofu so that you can shape it into those little bite sized patties so – avoid the really super firm tofu that holds its shape. Use plain tofu and not the flavoured type.
Peanut butter – if I had to choose, I would use a crunchy peanut butter for this recipe but if you only have smooth, go for it, it doesn’t make enough difference to want to run to the shops to buy a jar of the crunchy stuff.
Soy sauce – there are some good vegan soy sauce options. This adds some lovely flavour and saltiness so not an ingredient to be skipped.
Sweet chilli sauce – I love sweet chilli sauce and could pour it almost anything! It pairs deliciously with tofu and all the other flavours in this recipe including peanut butter, garlic and ginger.
Hot chilli sauce – this is optional, but if you like a bit of heat, like I do, then use a dash of chilli sauce in the marinade. If you don’t have a hot sauce, then half a teaspoon of chilli powder will work too. If you’re not bothered about having that extra chilli kick, then feel free to leave it out.
Maple syrup – this adds some lovely sticky sweetness and a hint of flavour. It’s not essential, so again, if you don’t have it, don’t feel you have to use it, but it does help with the flavour punch.
Cornflour – a really handy store cupboard ingredient, a small amount of cornflour is used in the marinade to help hold those little tofu patties together.
Garlic – this is really important in this recipe so please don’t skip it and as always, use fresh garlic; either crushed or finely grated. You really can’t beat the taste of freshly crushed (or finely grated) garlic.
Ginger– again, please use fresh ginger for the best flavour. I grate it on the fine side of a cheese grater. Fresh ginger keeps well in the fridge as long as you haven’t peeled or chopped it. Wrap it in paper and it will last weeks.
Tip: Did you know that you can grate both ginger and garlic, divide it into one tablespoon portions, wrap it well and freeze it? Our mum uses ice cube trays to divide it up and pop it in the freezer. Then, you can simply remove the amount you want for marinades or curry recipes and it works perfectly!
Coriander – just a touch of coriander in the tofu mixture adds another, fresh, flavour note, and the little specs of green look super pretty! Skip it, or use parsley, if you don’t like the taste of coriander.
Salt and black pepper – add this to your personal taste. Add the salt, if any, in last, after you’ve mixed your tofu into the marinade. Do a quick taste test before adding any pinches of salt as the soy sauce may just be salty enough.
Sunflower oil – you’ll need one tablespoon of cooking oil to add to the marinade. You can use any cooking oil you have really. This helps to cook things through and to bring the marinade together.
For the cooked slaw
Cooking oil – you need just a touch of cooking oil to pan fry the veggies. The spray type is perfect if you have it, otherwise, about a teaspoonful will do.
Red or white cabbage – as with salad slaw, you can use red or white cabbage. I’ve gone for red as it’s what I had in the fridge but also, I love the colour!
Red onion – use red onions as they add a lovely sweetness to the pan-fried veggies.
Carrots – almost every slaw comes with carrot so you’ll need a couple of small carrots.
Finishing
Sweet chilli sauce – I can’t resist sweet chilli sauce and an extra drizzle on the satay tofu bites is delicious!
Coriander – I love to add a sprinkling of coriander before I roll my wrap.
Wraps – unless you just want the bites, you will of course need wraps. Choose your favourite whether that’s white or wholemeal.
Equipment you’ll need to make these satay tofu wraps
Grater – a standard cheese grater will work well for grating the carrots
Large bowl – to mix your marinade and tofu
Frying pan – to pan-fry your veggies, tofu bites and to seal your wraps
Ingredient quantities to make our satay tofu bites and wraps
For the tofu
300g firm tofu
2 heaped tbsp crunchy peanut butter
2 tbsp soy sauce
1/2 tsp salt (or to taste)
1/2 tsp fresh ground black pepper (or to taste)
2 cloves garlic (crushed or finely grated)
Inch fresh ginger (finely grated)
2 tbsp sweet chilli sauce
1 tsp hot chilli sauce or chilli powder
2 tsp maple syrup
2 tbsp sunflower oil (one tbsp for marinade and one for pan frying)
1/2 tbsp cornflour
For the cooked slaw
1 tsp sunflower oil
2 small carrots (coarsely grated)
150g chopped cabbage (finely sliced)
1/2 red onion (finely sliced)
Finishing
4 soft wheat wraps
4 tbsp sweet chilli sauce
andful coriander (finely chopped)
How to make our satay tofu bites and wraps
- Pan fry the veggies in a tsp of oil until the veggies soften. Set aside.
- Tip all the marinade ingredients into a bowl, give everything a good mix, and then crumble in the tofu. Mix again until combined.
- Lightly wet your hands and create 12 little patties with the mixture.
- Heat one tbsp oil in a frying pan and cook the patties for about two minutes on each side until browned. Do this in two batches to avoid overfilling your pan. The satay tofu bites are delicate so turn them over gently.
- To build your wrap, place three of the satay tofu bites to slightly one side of the wrap, drizzle some sweet chilli sauce, add a heap of the cooked slaw and sprinkle on some fresh coriander.
- Fold in both sides of the wrap and then roll. Repeat this step for the number of wraps you want to serve now.
- Heat your frying pan on medium and place the rolled wraps, seam side down, on the pan. This should seal the seam. Then carefully turn over to toast the top side.
- Cut in half and serve while fresh and hot.
How to serve your satay tofu bites
These wraps aren’t just for lunch – they make an amazing party starter too. Simply slice the wraps into bite-sized rolls and serve them with a side of sweet chilli dipping sauce for an irresistible finger food option.
However, if you are making them for lunch, only make up the number of wraps you need. Build the wraps fresh and hot when you want to eat them.
Remember that you don’t have to eat these in wraps, they make a great starter too with a chilli dipping sauce.
Storing your satay tofu and cooked slaw
If you’re only serving one or two wraps at a time, store the cooked slaw and satay tofu bites in an airtight container. When you’re ready to eat them, heat them up in the microwave for about 40-60 seconds, before following the steps above to build your wrap. It’s best to build the wraps when you want to eat them.
Stored in an airtight container, in the fridge, the satay tofu bites and cooked slaw should last up to three days.
Easy Satay Tofu Wraps
Equipment
- 1 grater (a standard cheese grater will work well for grating the carrots)
- 1 large bowl (to mix your marinade and tofu)
- 1 frying pan (to pan-fry your veggies, tofu bites and to seal your wraps)
Ingredients
For the satay tofu
- 300g fim tofu
- 2 tbsp crunch peanut butter (heaped tbsps)
- 2 tbsp soy sauce
- 1/2 tsp salt (add salt to your personal taste and always do a taste test before adding)
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic (crushed or freshly grated)
- Inch ginger (freshly grated)
- 2 tbsp sweet chilli sauce
- 1 tsp hot chilli sauce (optional and you can use chilli powder instead if you wish)
- 2 tsp maple syrup
- 2 tbsp sunflower oil (one tbsp for marinade and one for pan frying)
- 1/2 tbsp cornflour
For the cooked slaw
- 1 tsp sunflower oil (or any other cooking oil)
- 2 small carrots (coarsely grated)
- 150g cabbage (finely sliced)
- 1/2 red onion (finely sliced)
Finishing
- 4 soft wheat wraps
- 4 tbsp sweet chilli sauce
- 1 handful fresh coriander (finely chopped)
Instructions
- Pan fry the veggies in a tsp of oil until the veggies soften (four to five minutes). Set aside.
- Tip all the marinade ingredients into a bowl, give everything a good mix, and then crumble in the tofu. Mix again until combined.
- Lightly wet your hands and create 12 little patties with the mixture.
- Heat one tbsp oil in a frying pan and cook the patties for about two minutes on each side until browned. Do this in two batches to avoid overfilling your pan. The satay tofu bites are delicate so turn them over gently.
- To build your wrap, place three of the satay tofu bites to slightly one side of the wrap, drizzle some sweet chilli sauce, add a heap of the cooked slaw and sprinkle on some fresh coriander.
- Fold in both sides of the wrap and then roll. Repeat this step for the number of wraps you want to serve now.
- Heat your frying pan on medium and place the rolled wraps, seam side down, on the pan. This should seal the seam. Then carefully turn over to toast the top side.
- Cut in half and serve while fresh and hot.
