Gado Gado // OIL FREE // WHOLE FOOD PLANT BASED // EASY VEGAN RECIPE

Press the tofu between paper towels to remove excess water.

Cut the pressed tofu into 24 one-inch square cubes.

Make the tofu marinade by mixing 3 tablespoons coconut milk, 1 tablespoon lime juice, 1 clove minced garlic, 1 teaspoon sambal oelek, and 1 tablespoon powdered turmeric until smooth.

Add the marinade to the cubed tofu and gently toss to coat.

Spread the marinated tofu on a parchment-lined baking tray and bake at 425°F for 45 minutes, flipping halfway through.

Prepare the spicy peanut sauce by mixing 1/2 cup coconut milk, 3 teaspoons soy sauce, 1 clove minced garlic, 1 teaspoon sambal oelek, 4 teaspoons red curry paste, 1.5 tablespoons lime juice, and 1/4 cup powdered peanut butter until well combined.

Steam or blanch the spinach in a large sauté pan with a little water.

Boil the Yukon Gold potato and slice it into bite-sized pieces.

Assemble the gado-gado on a platter with baked tofu, sliced cucumber, steamed spinach, boiled potato, and other assorted veggies, drizzling with peanut sauce and serving with rice.

Equipment Needed

Dietary

Allergens