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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Tofu Satay on Salad

Vegan & Vegetarian

Tofu Satay on Salad

Georgie Smith


  • 1cups of shredded carrot
  • 1 cups of bean sprouts
  • 1 cups of shredded cabbage
  • half a cup of thinly sliced mint
  • half a cup of thinly sliced cilantro
  • 1 cup of thinly sliced green onion
  • 1 cup of thinly sliced bell peppers
  • half a cup of roasted pine nuts
  • half a cup of diced roasted unsalted peanuts
  • one quarter cup of slithered almonds
  • one quarter cup of toasted sesame seeds

Sesame salad dressing

  • half a cup of tahini
  • sesame oil
  • rice wine vinegar
  • light soy sauce
  • sweet chili sauce

Marinade for tofu

  • 4 cloves of garlic diced
  • 4 fresh red chilies
  • one half ginger root diced
  • 2 Tbsp of turmeric
  • 3 Tbsp. ground coriander
  • 2 Tbsp of cumin
  • 1 Tbsp of cardamom
  • half a cup of sliced green onions
  • half a cup of sliced cilantro
  • half a cup of mint
  • 1 cup of light soy sauce
  • half a cup of sesame oil
  • half a  cup of coconut oil
  • half a cup of fish sauce
  • 3 Tbsp of honey
  • 2 cans of coconut milk


  • 1 packet of firm tofu
  • slice into cubes


Blend all marinade ingredients in a food processor and place in a bowl. Add tofu into marinade in bowl. Let it sit for at least 2 hours.  Skewer 4 pieces of tofu onto a wooden skewer that has soaked in water overnight. Continue until all tofu has been used.

Combine all salad ingredients into a large bowl. Stir in salad dressing  and toss.

Barbecue the tofu for around 3-4 minutes on each side-- until golden brown.

Sit 2 skewers a top 2 cups of salad in a shallow bowl. Provide chopsticks as utensils.