Dairy-Free & Egg-Free Gado-Gado with Tempeh

Ingredients

• 1 package Tempeh
• 1 cup Green Beans
• 2 cups Spinach
• 1 cup Cabbage
• 1 small Cucumber
• 1/2 cup Bean Sprouts
• 2 medium Potatoes
• 1 block Firm Tofu
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk
• 2 tablespoons Soy Sauce
• 2 tablespoons Lime Juice
• 2 cloves Garlic
• 1 tablespoon Brown Sugar
• 1/4 teaspoon Chili Flakes

Instructions

1. 1Peel the 2 medium potatoes and cut them into 1-inch cubes. In a large pot with a steamer basket, add about 1 inch of water. Bring the water to a boil over high heat.
2. 2Place the cubed 2 medium potatoes and the 1 cup of green beans into the steamer basket. Cover the pot and steam for 8-10 minutes, until the potatoes are fork-tender. Add the 1 cup of cabbage and 2 cups of spinach to the steamer basket, cover, and steam for another 2-3 minutes, until the cabbage is tender-crisp and the spinach is wilted. Carefully remove all steamed vegetables and set them aside to cool slightly.
3. 3Preheat your oven to 375°F (190°C). Drain the 1 block of firm tofu and press out any excess water. Cut the 1 package of tempeh and the 1 block of firm tofu into 1/2-inch cubes. Spread the tempeh and tofu cubes in a single layer on a baking sheet and bake for 20-25 minutes, turning them halfway through, until they are golden brown and slightly crispy. Remove from the oven and set aside.
4. 4Slice the 1 small cucumber into thin rounds, about 1/8-inch thick. Mince the 2 cloves of garlic very finely.
5. 5In a medium bowl, combine the 1/2 cup of sunflower seed butter, 1/2 cup of coconut milk, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, the minced 2 cloves of garlic, 1 tablespoon of brown sugar, and 1/4 teaspoon of chili flakes. Whisk vigorously until the sauce is smooth and well combined. On a large serving platter or in individual bowls, arrange the cooled steamed 2 medium potatoes, 1 cup of green beans, 1 cup of cabbage, and 2 cups of spinach. Add the sliced 1 small cucumber, the 1/2 cup of bean sprouts, and the baked 1 package of tempeh and 1 block of firm tofu. Spoon the prepared sunflower seed sauce generously over all the ingredients and serve immediately.

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