Rainbow veggie Gado Gado or Gado Gado my way

Jacqueline Alwill

Brown Paper Nutrition

Definitely in a satay era and so I’m fusing my favourite foods (veggies!) with my current favourite dressing – peanut deliciousness – to make my twist on a Gado Gado. Traditional Indonesian Gado Gado includes raw, blanched, steamed or lightly boiled veggies, boiled egg and potatoes, tofu and a peanut sauce. I used what was on hand in the fridge to bring my Rainbow Veggie Gado Gado to life. This meant a swap on this occasion of potato for pumpkin (although we all know how much I love steamed white potatoes!!! Resistant starch to boot), green beans in there as well as some kimchi for extra spice and fermented living culture (gut health boost) for a bonus to the meal. Using both boiled and tofu meant there was a decent portion of protein in this midday meal. It was delicious and an easy lunch to whip up for 100% satisfaction.

(If you love eggs and veggies then I’m pretty sure you may also love my CARROT BACON AND EGG ROLL recipe here…)



Serves 1

Gluten free : Dairy Free : Vegetarian

2 small free range eggs, boiled to your liking

50g green beans

1 cup broccoli florets

1/4 tsp sesame oil or extra virgin olive oil

100g firm tofu, cut into 2cm cubes

1 cup shredded cabbage ( I used wombok)

1/2 – 1 cup cooked pumpkin, cut into chunks or 1 medium boiled white potato

1/2 Lebanese cucumber, finely sliced

handful coriander, finely chopped (optional)

2 tbsp kimchi

Sprinkle crispy shallots or fresh finely sliced shallots

Satay Dressing: (Makes approx 3-4 serves)

½ cup peanut butter

2 tbsp lime juice

1 tbsp soy sauce

1 tbsp honey

½ cup boiling water

Pinch salt and chilli flakes

Boil eggs to your liking. Lightly steam the green beans and broccoli, refresh under cold water, drain and set aside. Once cooled cut the green beans in thirds. Heat a small fry pan on medium heat and add sesame or olive oil, add tofu to the pan and cook for a few minutes until golden on each side, then set aside. Add shredded cabbage to the base of your serving bowl, then arrange the pumpkin, cucumber, green beans, brocccoli over the top. Slice eggs and add with tofu on top with the kimchi and herbs. Drizzle with satay dressing. Sprinkle with shallots, season with s+p and tuck in.

And, if you get excited by using up what you have but want to see how I do it creatively be sure to check out this article on how I fed my family for a week without grocery shopping.