Support Dietetically Speaking

Tofu, Sweet Potato & Veg Satay

Published on

This delicious vegan satay serves: 4-5 people.


  • 1 large onion
  • 1-2 cloves of garlic
  • 1 tbsp rapeseed oil
  • 2 medium sweet potatoes
  • 1 block of pressed tofu (280g)
  • 3 cubes of frozen spinach (or 3-4 handfuls of fresh spinach)
  • 4 handfuls of frozen peas (1.5 cups)
  • 5 tbsp peanut butter
  • Tin of coconut milk
  • 2 tbsp curry powder
  • 2 tbsp soy sauce
  • 1 tbsp of honey
  • Juice of I lemon


  • Chop the onion and garlic and sauté with the rapeseed oil over a medium heat for 2 minutes
  • While the onions are cooking peel and chop the sweet potato then add then to the pan and cook for about 5 minutes – until the sweet potato has started to soften
  • Add the frozen spinach and peas – cook for a another 5 minutes
  • Chop the tofu and add it to the pan, followed by the peanut butter, soya sauce, coconut milk, honey, lemon juice and curry powder
  • Serve with boiled rice or couscous or quinoa and enjoy!


Maeve has been consulting on The Food Medic Educational Hub for 12 months now and has been a huge asset to the team. Her ability to translate some very nuanced topics in nutrition into easy-to-follow, informative articles and infographics is really admirable.

Dr Hazel Wallace

Founder of The Food Medic

Maeve is incredibly talented at sharing scientific information in an easy to understand way. The content she shares with us is always really interesting, clear, and of very high quality. She’s one of our favourite writers to work with!

Aisling Moran

Senior UX Writer at Thriva Health

Maeve has written extensively for NHD magazine over the last few years, producing a wealth of dietetic and nutritional articles. Always evidence based and factual, Maeve creates material that is relevant and very readable. She provides high quality work with a professional and friendly approach. Maeve is a beacon of high quality knowledge and work within the nutrition writing community; and someone NHD magazine is proud to work with.

Emma Coates

Editor of Nutrition Health Digest

Support Dietetically Speaking

More from Dietetically Speaking

Liquid Diets

This article was first published in the December 2019/January 2020 edition of NHD magazine. Liquid diets and meal replacements come …

Tofu, Sweet Potato & Veg Satay

This delicious vegan satay serves: 4-5 people. Ingredients: 1 large onion1-2 cloves of garlic1 tbsp rapeseed oil 2 medium sweet potatoes1 block …

Why Weight Stigma Deserves Your Attention

This guest post was written by Amy Powderham, who is in her fourth year of studying Nutrition & Dietetics at …

The Ultimate Cholesterol Lowering Plan (UCLP) ©

This article was written by developed for Nutrilicious as marketing communication. It was written by Dietetically Speaking's fantastic intern, Dietetic …

Food & Mood – Part 3: Drinks

Many thanks to Katie O Callaghan for writing this guest post. Katie is a final year dietetics student based in …

Food & Mood – Part 2: Physiology

This guest post was written by Katie O Callaghan - a final year dietetics student based in London with a …

Food & Mood – Part 1: Diet Patterns & Important Nutrients

This fascinating guest post was written by Katie O'Callaghan. She is a final year dietetics student based in London. Katie …

An Evidence-based Review of ‘The Game Changers’

This fantastic guest post was written by Dietetic student Zachary Wenger. This review summarises some of the main issues related …

My 100th Blog Post!

I started Dietetically Speaking back in September 2015, on a bit of a whim after feeling frustrated about the nutritional …

Binge Eating: Common Causes & Overcoming It

This fantastic article was written by Dr Jake Linardon (PhD). Jake is the founder of Break Binge Eating and a …