This Vegan Gado-gado Salad with a no-cook peanut butter dressing is a simplified version of a popular Indonesian dish. It is deliciously meaty and crunchy.
The season’s festivities have officially begun for us as we had some friends over for dinner this weekend. Though it may sound a little early, it really is not with only one weekend left before Christmas. Since this is the last week of school, many will be travelling this coming weekend. Before that happens, it is good to catch up with some old friends who may be out of town during the holidays. I am glad our Christmas tree and decorations are up. There is even a beautiful wreath hanging at the front door. A few more baked goodies and we are more or less ready…
With greater awareness of food allergies and sensitivities, it is good practice these days to inquire from your guests about any dietary restrictions they may have. I try to cater as best I can to make the dining experience both positive and enjoyable for everyone. This time round, I needed to make a couple of vegan dishes in addition to the traditional holiday fare.
I went through my archives and settled on Vegetable Moussaka. I omitted the cheese and added some beans for protein. For the second dish, I wanted something a little “meatier”. This brought to mind an Indonesian salad called gado-gado which comprises of cooked and raw vegetables, tofu, tempeh, and boiled eggs with a peanut dressing. I kept it simple, choosing only three ingredients. Of course, the eggs had to go. As for the peanut dressing, I made a no-cook peanut butter dressing.
Vegan Gado-gado Salad
Ingredients
- 8 oz firm tofu (drained and sliced into 1in x ½in x ¼in slices) (225g)
- 8 oz tempeh (sliced into 1”x½”x¼” slices) (225g)
- 8 oz long beans (cut into 1½-inch lengths) (225g)
- 3 tbsp vegetable oil
- 3 to 4 lettuce leaves
Dressing
- ¼ cup creamy peanut butter
- ¼ cup hot water (60ml)
- 2 tsp agave nectar
- 1 tsp Sriracha hot chili sauce (or to taste)
- 1 tsp sesame oil
- 1 tsp lime juice
Instructions
- Heat a tablespoon of vegtable oil in a non-stick fry pan. Add half of the tofu and pan fry each side for 2 to 3 minutes until golden brown. Repeat with the other half. Do the same with tempeh.
- Fill a medium sized saucepan with water. Bring it to a boil. Blanch long beans with a little salt for 2 minutes. Remove and place in cold water bath to stop cooking. Transfer to a colander to drain.
- In a medium sized bowl, combine all dressing ingredients. Stir to get it well mixed. Place in a nice sauce boat.
- Line a platter with lettuce leaves. Place tofu, tempeh, and long beans in separate sections and sauce boat in the middle. Alternatively, dressing can be poured over salad. Serve warm or at room temperature.
Notes
Nutrition
This dish is vegan, egg-free, and gluten-free and was very well received by all the diners that evening. 🙂
Enjoy…..and have a wonderful day! 8)
Jill @ MadAboutMacarons says
What a beautifully, colourful dish and so healthy, too, Biren. Great idea on catering for everyone with this salad. True, so many people are restricted these days and so it’s lovely to be able to produce something as delicious that can please everybody! Enjoy all the preparations.
Tina (PinayInTexas) says
Lovely presentation, Biren! I love tofu and your gado-gado salad is something I’ll definitely enjoy eating! The peanut butter dressing sounds so good on it!
Kitchen Belleicious says
this looks wonderful, a light and satisfying meal! i love it
tigerfish says
You reminded me. I have not made or had gado-gado for a long time! Seriously I prefer gado-gado (with peanut sauce dressing) to Western-style salads 🙂
Biren says
It’s been a while since I had this too. I should make it more often as I do like the peanut butter dressing.
PolaM says
What an interesting salad. I never tried something like that it sure looks like a delicious option for vegans!
torviewtoronto says
biren this looks wonderful
Amelia says
Hi Biren, your gado gado looks so tempting and appetizing. Can I have some cos I’m drooling….LOL
Have a nice day.
easyfoodsmith says
Very interesting and delicious looking salad.
DongXing says
What a clever idea for a vegan dish! Gado gado is so delicious and seriously, it has been eons since I last had this. You have now given me a great idea for a house guest who will be visiting soon – she’s not keen on meat, and this will be a great dish to serve. As always, your presentation is excellent!
Biren says
I have been thinking of making this for a while but never got round to it until now. I am glad I did as everyone liked it. It is good to have some vegetarian dishes on hand to cater to those with special diets. I hope your house guest enjoy this dish.
Ann@Anncoo Journal says
Biren, you’re very creative. I really like your gado gado, looks so delicious and healthy. Need to have more healthy meal after the holidays.. 🙂
Biren says
With CNY in January, we really should be more mindful of our diets as the sweet stuff will continue. Maybe have to put in an extra 15 minutes into the workouts.
Shu han says
I love the gado gado peanut sauce i honestly don’t mind dipping anything into it! it coudl be a whole platter of vegetables and i’ll be happy (:
vianney says
Great salad!! Love your gado,gado !! thank you for sharing!
Snippets of Thyme says
That appetizer spread looks great. I love all asian foods…Vietnamese, Thai, Japanese, Chinese…you name it we love it. I just wish I could remember all of the names!
pigpigscorner says
Looks so delicious! Love the peanut sauce!
Angie's Recipes says
A light and delicious treat! I love it.
Lyndsey@TheTinySkillet says
We would love this, right up our ally. I can’t wait for school to be out for Christmas starting next week. I hope to get a lot more done.
Biren says
It is hard when you work outside of the home. Hopefully you will get to do some baking when school is out.
Juliana says
Great vegan dish, I like your dressing with peanut butter and sriracha sauce…
Hope you are having a wonderful week Biren 🙂