Jennifer Hanway

Eat Well. Move Well. Live Well.

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Chicken or Tofu Zucchini Skewers with Raw Cashew Satay Sauce

So maybe its not quite time to fire up the grill yet, but I 'm loving the opportunity to freshen up my meals, and add in more spring vegetables and some lighter proteins such as chicken and tofu. Since developing this recipe we have eaten it almost every night, and the raw cashew satay sauce is ridiculous - I challenge you not to just eat it with a spoon! You can use store bought cashew nut butter, but its super easy to make your own. Just put raw cashew nuts in the food processor (my NutriBullet coped just fine) and have some patience. It does take about 10 minutes to get to that wonderfully creamy consistency (do not be tempted to add in any liquid - it will get there in the end), and you may need to give your food processor little breaks to cool it down!

I've given you two protein options, chicken or tofu, and the rest of the recipe (including the sauce) is suitable for vegans. This can also be cooked in a cast iron skillet, or an in home grill. You can also make extra and serve cold the next day - its still delicious!

Chicken or Tofu and Zucchini Cashew Satay Skewers

For the skewers

Package extra firm tofu (or approx. 4oz per person)

Or

Package skinless, boneless chicken breasts

2 large zucchini

2 large bell peppers

For the marinade

2 tablespoons tamari

1 tablespoon coconut aminos

1 tablespoon lime juice

1 teaspoon turmeric

1teaspoon smoked paprika

1 tablespoon grated ginger

1 clove finely minced garlic

For the satay sauce

4 tablespoons cashew nut butter

½ cup coconut milk

1 teapsoon tamari

1 teaspoon lime juice

¼ teaspoon finely chopped red chili

Mix all marinade ingredients in large bowl.

Cut tofu / chicken into cubes and place in marinade for a minimum of 30 minutes.

Soak wooden skewers in water for 30 minutes

Make satay sauce by placing all ingredients in a food processor and mixing until smooth.

Slice zucchini and peppers into cubes, then slide onto skewers alternating with marinated tofu or chicken cubes.

Grill skewers for 20-25 minutes or until tofu is brown.

Serve with the satay sauce and a big green salad.

This recipe has been featured in Wayfair's Simply Summer Cookbook, click HERE for your free copy!

Contact: jenniferhanway@icloud.com