I'm home from a week long trip to Maui, and I brought back a souvenir for you all! People often ask me where I come up with the recipes in my blog. Believe it or not, dining out gives me quite a bit of inspiration. I'd never heard of a Gado Gado salad before, but during my first meal out in Hawaii, it immediately caught my eye. That trend continued throughout the week as I saw similar salads appear on many menus throughout the island. I ordered it more than once and came home excited to make an even healthier version to share with you. After all, we can all use a little lunch vacation from time to time.
Gado Gado originated in the Indonesian culture and can be made easily by combining various vegetables with a coconut peanut dressing. This Vegan recipe is loaded with nutrients; High in protein, antioxidants, fiber (15 grams!), and has a healthy dose of heart friendly fats and cancer fighting flavonoids.
Baby romaine salad mix
1/2 cup grape tomatoes
1/2 cup shredded carrots
1/2 cup sugar snap peas
1/2 cup sliced cucumbers
1/4 cup shelled edamame
1/4 cup garbanzo beans (rinsed and drained)
1 package extra firm tofu
1/2 Tbsp. sesame seeds
1 Tbsp. Thai peanut sauce (Archer Farms)
1 Tbsp. coconut milk (Thai Kitchen)
1/2 Tbsp. water
Step 1: In a small bowl, combine Thai peanut sauce, coconut milk and water well with a spoon. Cover and refrigerate.
Step 2: Layer all vegetables except sugar snap peas in a large salad bowl. In a small microwavable dish, cover sugar snap peas with water and cook on high covered for 2 minutes. Add blanched sugar snap peas, garbanzo beans and edamame to salad.
Step 3: Remove tofu from packaging and place between folded paper towels. Press firmly to soak up any excess moisture from all sides. Use an extra sharp knife to cut tofu into 3 equal rectangle pieces (Divide by cross section). Then, cut each of the rectangles diagonally to make 6 triangles. (Use 1 per salad) Spray with extra virgin olive oil cooking spray and sprinkle with salt, pepper and sesame seeds.
Step 4: Grill tofu on hot grill pan or George Foreman grill coated with non-stock cooking spray until golden brown on both sides. 10 minutes on a George Foreman makes perfectly grilled tofu! Allow tofu to cool, cut into strips, add to salad and top with creamy Thai peanut coconut dressing.
Use the remaining tofu triangles to make up to 6 salads throughout the week. You can easily multiply the dressing recipe to keep on the side for each salad. If you've never eaten tofu or grilled it yourself, this is really an easy recipe to try. Break up your salad boredom and bring in some Pacific island flair!
12 g fat
20 g protein
44 g carbs
15 g fiber