Tofu Shallot Satay with Kale Crispy Seaweed | Veganuary ZA

Ingredients

• For the skewers:
• 1 block of firm tofu, I used Cauldron which I freeze, defrost, drain and press.
• 2 Tbsp tamari
• 1 Tbsp toasted sesame oil
• 12 shallots, peeled
• 6 skewers, soaked in water for 30 minutes, this stops them from burning in the oven
• For the marinade:
• 1 Tbsp tamari
• Juice of 1 lime
• 1 garlic clove, finely grated
• 1 red birdseye chilli, finely chopped
• 2 Tbsp peanut butter, either chunky or smooth
• 1 spring onion, finely chopped
• For the crispy ‘seaweed’
• 65g kale, stalk removed and shredded
• 1tsp tamari
• 1t date syrup
• 1tsp sesame seeds