Tofu Gado Gado Salad Recipe

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

=R1=

Tofu Gado Gado Salad Recipe

By: Georgia Harding

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

  • 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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

You May Also Like

Orange & Almond Teacake

Orange & Almond Teacake

Blueberry Teacakes

Blueberry Teacakes

Gluten Free Black Forest Cakes

Gluten-Free Black Forest Cakes

Carrot Date & Walnut Teacake

Carrot, Date & Walnut Teacake