Steamed Vegetables With Gado-Gado

Pan-fry the tofu until the outer layer is crispy. Place all the chopped salad vegetables and sprouts in a bowl and mix.

For the Peanut Sauce

Roast the peanuts beforehand. Take the roasted peanuts, ginger, garlic, red chilli powder, date paste, salt, soy sauce, black vinegar and coconut milk in a blender/food processor grinder and blend. The consistency of the sauce should be like that of Thousand Island Sauce. Add more coconut milk if it is too thick.

Serve the salad vegetables with crispy tofu on top and pour the peanut sauce over it as per taste.

Serves 4

Photo by Vanita Tipnis

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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