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Gado-Gado Salad

If you know me a little bit by now, you should know that I love anything with peanuts or peanut sauce. Knowing this, it shouldn’t come as a surprise that vegan gado-gado is one of my favorite Indonesian dishes.

In the time that I have been living and traveling in Indonesia, I have tried many different gado-gado’s. Everywhere they seem to make it slightly different, so it gave me a lot of inspiration to create gado-gado the way I like it best. 

It’s packed with veggies and thus super healthy, but it doesn’t really feel like eating a salad. Next to that, the tempeh, tofu and peanut sauce make it a protein-packed vegan meal.

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INGREDIENTS

  • Iceberg lettuce, 1 head
  • Cucumber, 1
  • Green beans, 2 handfuls
  • Tofu, 5.3 oz (150 g)
  • Tempeh, 5.3 oz (150 g)
  • Bean sprouts, 2 handfuls
  • Cassava chips or rice crackers
  • Kecap manis (sweetened soy sauce), ¾ tbsp
  • Peanut butter, 3 tbsp
  • Sambal or chili peppers, 2 tsp
  • Water, 1 cup (240 ml)
  • Soy sauce, 2 tbsp
  • Onion powder, ½ tsp
  • Garlic powder, ½
  • Salt, ½ tsp
  • Pepper, ¼ tsp
Tofu & tempeh with seasonings
Tofu & tempeh with seasonings
tempeh
Cook the tempeh,
tofu
Tofu before cooking
cooked tofu
...and the tofu until golden brown
gado gado salad satay sauce
Satay sauce
gado gado salad
Place the lettuce and green beans in a bowl
gado gado salad
Add the tempeh and tofu,
gado gado salad
...the cucumber and rice crackers,
gado gado salad
...and finish off with bean sprouts and satay sauce

how to make vegan gado-gado salad

  1.  Cut the tofu and tempeh into cubes and season with the soy sauce, garlic powder, onion powder, salt and pepper. I put the tempeh and tofu in two different bowls and cook them separately.

  2. Heat two teaspoons of cooking oil in a frying pan and cook the tempeh and tofu until they turn a golden brown color. This should take about 10 minutes.

  3. Meanwhile, cut the green beans into smaller pieces and cook them in boiling water for 7 minutes approximately. The beans should still have a light crunch to them.

  4. Prepare a saucepan and add the peanut butter, kecap manis, sambal (or chili peppers) and water. Cook on low heat until it turns into a smooth satay sauce.

  5. Wash the lettuce and bean sprouts. Cut the cucumber into cubes or strips.

  6. Place the lettuce in a bowl or on a plate, and layer it with the green beans, tempeh, tofu, cucumber, bean sprouts and rice crackers. Pour the satay sauce over it to finish the vegan gado-gado salad. Optional: garnish with chopped roasted peanuts or fried onion.
gado gado salad
gado gado salad

Vegan Gado-Gado Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Asian, Indonesian
Servings 2

Ingredients
  

  • 1 head iceberg lettuce
  • 1 cucumber
  • 2 handfuls green beans
  • 5.3 oz tofu (150 g)
  • 5.3 oz tempeh (150 g)
  • 2 handfuls bean sprouts
  • cassava chips or rice crackers
  • ¾ tbsp kecap manis (sweetened soy sauce)
  • 3 tbsp peanut butter
  • 2 tsp sambal (or chili peppers)
  • 1 cup water (240 ml)
  • 2 tbsp soy sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
Keyword Bowl, Easy, Indonesian, Quick, Salad, Satay, Tempeh, Tofu, Vegan

PIN IT FOR LATER:

vegan gado-gado salad easy indonesian plant-based tofu tempeh

More vegan salad recipes:

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josca my green passion

Hi there!

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

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