Tofu Gado Gado Salad Recipe
Tofu Gado Gado Salad Recipe
There’s just so much to love in this Gado Gado salad – colour, flavour and plenty of calcium-rich plant foods to make a wholesome dish.
Servings
Prep time
Cook time
Recipe
Ingredients
- 120g baby spinach
- 300g tofu, cubed
- 120g beans, trimmed
- 1 red capsicum, sliced
- ½ butternut pumpkin
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- Marinade
- 1 tbsp tamari
- 1 tbsp olive oil
- 1 tbsp arrowroot flour
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2 tbsp olive oil - Sea salt & pepper, to taste
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- Gado Gado Sauce
- ½ cup peanut butter
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp lime juice
- 1 clove garlic, minced
5–6 tbsp hot water
1 red chilli, finely diced (optional) - ¼ cup roasted peanuts, to serve
¼ bunch coriander, to serve
Method
- Preheat oven to 200ºC fan-forced.
- Divide the spinach between four bowls.
- Cut the tofu into pieces and prepare the veggies. Slice the pumpkin into eight 1cm-thick slices.
- Mix the marinade ingredients together in a medium-sized bowl. Toss the tofu in the marinade and place in an oven-proof pan or baking dish.
- Toss the pumpkin in 1 tbsp of the olive oil, season with sea salt and pepper and place in the pan or on the baking tray alongside the tofu. Leave some space to add the capsicum and beans later, toss them in the remaining olive oil and season.
- Bake for 10 mins then add the beans and capsicum and roast for an additional 5 mins. The beans and capsicum should have a bit of bite to them and the pumpkin should be soft. Otherwise continue to cook for a few more mins.
- Meanwhile, make the sauce by placing the peanut butter, tamari, maple syrup, lime juice and garlic in a small bowl and mix to combine. Then add the water gradually to form a sauce that is able to be drizzled.
- Arrange the tofu and vegetables over the spinach. Drizzle over a generous amount of the sauce (or serve on the side), top with chopped peanuts and fresh coriander leaves and enjoy immediately.
- Tip: Add in some brown rice for a more substantial meal.
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