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Vegan gado-gado with tofu, tempeh, rice, cooked and fresh vegetables, and creamy golden sunflower–lime dressing.
Rachelle Johnson

Vegan Gado-Gado with Sunflower–Lime Dressing

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A colorful Indonesian-inspired bowl brings tofu, tempeh and rice together with an abundant assortment of cooked and fresh vegetables. Creamy sunflower–lime dressing, sweetened with dates and seasoned with miso, ginger and toasted sesame, makes every forkful worth building.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indonesian
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bowl
  • 2 cups cooked brown jasmine rice warm or cooled promptly
  • 8 ounces extra-firm tofu drained, pressed and cut into 3/4-inch cubes
  • 8 ounces plain gluten-free tempeh cut into 1/2-inch strips
  • 2 cups green beans trimmed and halved
  • 2 cups Napa cabbage cut into broad strips
  • 2 medium carrots julienned
  • 1 medium cucumber sliced
  • 2 cups mung bean sprouts cook thoroughly, then cool and drain
  • 2 cups baby spinach washed and dried
  • 1 cup purple cabbage finely shredded
  • 4 green onions sliced
  • 2 tablespoons sesame seeds toasted
Sunflower–lime dressing
  • 1 cup raw sunflower seeds hulled
  • 2 tablespoons sesame seeds toasted
  • 2 Medjool dates pitted
  • 2 tablespoons gluten-free white rice miso
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne optional
  • ½ cup warm water plus more only as needed for blending
  • 1 teaspoon gluten-free tamari
Optional finish
  • fresh cilantro for serving; optional
  • lime wedges for serving; optional
  • chili flakes for serving; optional

Equipment

  • Baking sheet
  • parchment suitable for oven temperature
  • steamer and pot
  • Large saucepan
  • colander
  • heatproof bowl
  • High-Speed Blender
  • cutting board
  • sharp knife
  • measuring cups and spoons

Method
 

  1. Heat the oven to 400°F (200°C). Cover the sunflower seeds with very hot water in a heatproof bowl and soak for 20 minutes; drain well. Use the waiting time to press and cut the tofu, prepare the vegetables and assemble the remaining dressing ingredients. The recipe starts with already-cooked rice.
  2. Steam the tempeh for 10 minutes, following any package cooking instructions. Arrange the tempeh and dry tofu on a parchment-lined baking sheet, keeping the pieces separate. Bake for 18–20 minutes, turning halfway, until heated through and lightly golden at the edges. This oil-free baking method gives firm, lightly browned pieces rather than a fried crust.
  3. Bring a pot of water to a boil. Cook the green beans for 3–5 minutes, until just tender; lift out and cool promptly. Briefly blanch the Napa cabbage until softened, then drain. Cook the mung bean sprouts thoroughly in boiling water until steaming hot throughout; drain, cool promptly and drain again. Keep cooked vegetables separate from the raw carrot, cucumber, spinach and purple cabbage.
  4. Blend the drained sunflower seeds with the dressing’s toasted sesame seeds, dates, miso, lime juice, rice vinegar, ginger, garlic, turmeric, coriander, optional cayenne, 1/2 cup warm water and tamari. Stop and scrape as needed until creamy. Add a little more water only if needed for a spoonable dressing that coats vegetables without becoming thin.
  5. Divide the cooked rice, tofu, tempeh, cooked vegetables and raw vegetables among four wide bowls. Spoon the dressing over or offer it separately, dividing the complete dressing among the four portions. Finish with the four sliced green onions and the bowl’s 2 tablespoons toasted sesame seeds, with optional cilantro, lime and chili flakes. Serve promptly.

Nutrition

Calories: 621kcalCarbohydrates: 66gProtein: 32gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gSodium: 505mgPotassium: 1377mgFiber: 12gSugar: 18gVitamin A: 7464IUVitamin C: 50mgCalcium: 322mgIron: 8mg

Notes

An Indonesian-inspired bowl: Gado-gado has many regional and household expressions. This adaptation uses sunflower–lime dressing in place of peanut sauce and includes tofu, tempeh and rice. The default uses dates for sweetness and contains no egg or honey.
Seeds and consistency: Soaking softens the sunflower seeds for blending. A high-speed blender gives the smoothest sauce; stop to scrape and add water gradually. The toasted sesame brings a deeper aroma. The full dressing is generous enough for the assortment of vegetables.
Ingredients and allergies: The ingredient list uses no peanuts, but this is not an allergy-safety guarantee. Check every package and cross-contact statement when cooking for an allergy. Contains soy and sesame. Use plain gluten-free tempeh, rice miso and gluten-free tamari; tempeh made with other grains and some miso or soy sauce may contain gluten.
Sprouts and timing: Cook the bean sprouts thoroughly before cooling and serving. Start with two cups cooked rice; cooking it from dry adds time. Soaking, vegetable preparation and tofu pressing can overlap. Follow the tempeh package if it calls for longer cooking.
Make ahead: Refrigerate cooked rice, proteins, vegetables and dressing promptly in separate covered containers at 40°F (4°C) or colder; use within 3–4 days. Keep raw vegetables dry. Reheat components intended to be warm thoroughly to 165°F (74°C), then assemble only what will be eaten.
Nutrition basis: Four equal portions include all the measured rice, proteins, vegetables, seeds and dressing. Optional cayenne and garnishes, soaking water that is drained away, and extra blending water are excluded.

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