Cubed vegetable and/or hard tofu of your choice
Salt and pepper
Melted coconut oil for cooking
Satay Dipping Sauce:
1/2 small onion finely chopped
1 garlic clove crushed
1 tsp grated ginger root
1 tsp sesame oil
1 tbsp tamari or coconut aminos
1/2 cup coconut milk
1 tbsp maple syrup
Coconut oil for cooking
Preheat oven to 180 degrees and line a baking tray with baking paper.
Soak skewers in water for 10 minutes while you cube the vegetables.
Once vegetables are cubed, slide them onto the skewers and place onto the baking tray.
Brush coconut oil onto the skewers and sprinkle with garlic powder, salt and pepper.
Put baking tray in the oven and cook for about 10 minutes or until the vegetables are soft, turning once during cooking.
Place the onion, garlic and ginger in a small pot with the coconut oil. Cook on low until the onions are translucent.
Add all other ingredients and stir over a low heat until combined.
Transfer into a small serving bowl and eat while hot!
Photography and recipe by Nadia Eves