Satay Tempeh Skewers with Asian Slaw

Simple, delicious and high protein. This vegan dinner won't disappoint.

Course Main Course
Keyword flexible dieting, high protein, low calorie, Nutrition, paleo, plant based, Vegan, vegetarian
Cook Time 20 minutes
Servings 2
Calories 365 kcal


  • 400/14 g/oz Tempeh

For the marinade

  • 45/1.5 g/oz Crunchy peanut butter
  • 3 tbsp Coconut oil
  • 1 tbsp Sesame oil
  • 1 tbsp Lime juice
  • 1 tbsp Tamari/soy sauce
  • 1 tbsp Agave/honey
  • 1 tsp Chilli paste (sambal oelek)
  • 1 tbsp Grated ginger

For the slaw

  • 300/10.6 g/oz Red cabbage Shredded
  • 1 tbsp Sesame oil
  • 1 tsp Agave/honey
  • 1 tbsp Lime juice
  • 1 tbsp Ginger Grated
  • 1 tbsp Sesame seeds


  1. Cut the tempeh into 32 even cubes. 

  2. Mix all the marinade ingredients in a bowl. Add the tempeh to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).

  3. Preheat the oven to 180°C/350°F.  Thread the marinated tempeh on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 mins checking to prevent burning. Save the rest of the marinade for serving. 

  4. Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside. 

  5. Once tempeh is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw.Sprinkle with sesame seeds to serve.