Tofu Gado Gado Salad Recipe

If you love a good Gado Gado, the flavours in this bowl of goodness are just divine. Best of all, it’s super quick and easy to make! The greens, tofu, beans and pumpkin are all calcium-rich plant foods. There’s just so much to love here.

Serves: 4

GF, VG

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Servings

Prep time

Cook time

Recipe

Ingredients

120g baby spinach
300g tofu, cubed
120g beans, trimmed
1 red capsicum, sliced
½ butternut pumpkin
Marinade
1 tbsp tamari
1 tbsp olive oil
1 tbsp arrowroot flour
2 tbsp olive oil
Sea salt & pepper, to taste
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.