Vegan Gado-Gado with Sunflower Seed Dressing

Ingredients

• 1 block Firm Tofu
• 1 cup Green Beans
• 1 cup Bean Sprouts
• 2 cups Spinach
• 1 medium Cucumber
• 2 medium Potatoes
• 2 Hard-boiled Eggs (Substitute)
• 1/2 cup Sunflower Seeds
• 2 cloves Garlic
• 2 tablespoons Lime Juice
• 2 tablespoons Soy Sauce
• 1 tablespoon Brown Sugar
• 1/2 teaspoon Chili Paste
• 1/4 cup Water

Instructions

1. 1Place the 2 medium potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and set aside to cool slightly.
2. 2While the potatoes cook, place the 1 cup of green beans in a steamer basket over a pot of boiling water. Steam for 3-5 minutes, until bright green and tender-crisp. Remove from heat and immediately plunge into ice water to stop the cooking. Drain well and set aside. In the same steamer, add the 2 cups of spinach and steam for 1 minute, until just wilted. Remove and set aside.
3. 3Cut the 1 block of firm tofu into 1-inch cubes. Heat a 12-inch skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes per side, until golden brown and crispy on all sides. Remove from skillet and set aside.
4. 4Prepare the sunflower seed dressing: In a blender, combine the 1/2 cup sunflower seeds, 2 cloves garlic, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1/2 teaspoon chili paste, and 1/4 cup water. Blend on high speed for 1-2 minutes, or until completely smooth and creamy. If the dressing is too thick, add another tablespoon of water and blend again.
5. 5Slice the 1 medium cucumber into 1/4-inch thick rounds. Prepare the 1 cup of bean sprouts by rinsing them under cold water and draining well.
6. 6Arrange the cooled 2 medium potatoes (you can cut them into halves or quarters if desired), the steamed 1 cup of green beans, the wilted 2 cups of spinach, the sliced 1 medium cucumber, the pan-fried 1 block of firm tofu, and the 2 hard-boiled eggs (substitute) on a large platter or individual plates.
7. 7Drizzle the prepared sunflower seed dressing generously over the arranged salad components.

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