I’m bringing you a gado gado bowl today! What is a gado gado bowl you ask? Great question.
I had no idea either until I was at my grandmother’s house this Fall and she made us a salad that she found in one of her food magazines. It was a composed salad of cabbage, steamed green beans, carrots, boiled potatoes, hard boiled eggs and the most delicious peanut sauce.
I loved how the salad was presented and I especially loved the contrast of cooked and raw vegetables and a dreamy peanut sauce. Here’s my version!
After spending time on google, I realized that that a gado gado salad is up for interpretation. It’s an Indonesian dish that has varying cooked vegetables, raw vegetables, protein and a creamy peanut sauce.
To make mine lunch-time friendly, I’m relying on a few time saving hacks: using microwavable steamed green beans, pre shredded cabbage, a quick peanut sauce and The Little Potato Company‘s new microwavable potatoes!
Have you seen these at your grocery store yet? I’ve just seen the new packaging at my local grocery store, though we’ve been loving the microwave variety ever since we were introduced to them a few years ago.
It’s funny the full circle that’s come, in Sacramento we didn’t own a microwave and now, it’s one of my favorite appliances for heating up quick meals and cutting down prep time.
The microwave ready LPC products are their same great creamer potatoes with packaged seasoning. The container is BPA-free and designed with easy-to-hold tabs and pour spouts with easy plating. I’m using the savory herb flavor for this bowl, but the garlic parsley variety also works.
My grandmother originally made this salad with hard boiled eggs, but I decided to use tofu to keep the entire bowl plant-based. That prep takes a little more time if you are making everything together, but you can make the tofu ahead of time and marinate the tofu until you’re ready to enjoy it.
Lastly, the vegetable choices in this bowl is really up to you. I love the crunchy red cabbage with the steamed green beans and crisp cucumber, but use what you like! If you’re anything like me, you’ll likely also want to drink the dressing. It’s so good! I use leftovers on soba noodles, on grilled tempeh and on salads.
To make this ahead of time: prep and cook all of the vegetables, keeping the cooked and raw vegetables separate. Make the tofu and keep separate. When ready to assemble, heat the previously cooked vegetables and add to the raw vegetables and tofu. Drizzle with more dressing and enjoy!
Vegan Gado Gado Bowls! These lunch bowls are so delicious and packed with plant-based protein. Cabbage, little potatoes, shredded carrots, green beans, cucumbers, baked tofu and peanut sauce. A must-make! Vegan and gluten-free.
- 1 (14 ounce) package firm tofu, drained and pressed
- 1 package (1 lb.) The Little Potato Company Microwave Ready potatoes, savoury herb flavor
- 2 cups steamed green beans (see notes)
- 3 cups shredded red or green cabbage
- 1 cup peeled and chopped cucumber
- 3 scallions, thinly sliced
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons pure maple syrup
- 3 tablespoons fresh lime juice
- 1 teaspoon chili garlic sauce (can also sub 1/4 teaspoon red pepper flakes)
- 3 tablespoons hot water (to thin)
- Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
- While the tofu is cooking, whisk together all of the ingredients for the peanut sauce until creamy and easily pourable. Place 3 tablespoons of the peanut sauce into the bowl with the cooked tofu. Reserve the remaining sauce.
- Cook the Little Potato Company potatoes as directed. Peel back plastic film and remove seasoning pack. Position film to close and place tray in microwave. Cook on high for 5 minutes. (Cooking times may vary by microwave). Let rest for 2-4 minutes in the tray, then remove plastic film and stir in seasoning pack.
- Assemble! Place the cooked and raw vegetables into separate bowls and top with the tofu. Drizzle on remaining peanut sauce and enjoy!
- To make these come together quickly, I buy the steam-ready green beans so I can throw them in the microwave after the potatoes. If you don’t have those, then steam the green beans separately while the potatoes and tofu is cooking.
- The tofu can be made ahead of time!
Keywords: glutenfree, vegan, salad, dinner, lunch, indonesian