This recipe is my take on vegan gado gado salad, based on what I’ve learned over five trips to Bali and elsewhere in Indonesia, and multiple Indonesian food cooking classes while there. It's as traditional and authentic as possible, for being vegan. The recipe includes a peanut sauce dressing, blanched and fresh veggies, herbs, crispy tofu, and options for garnish, like fried shallots, peanuts, and rice crackers. It's the perfect option for a salad craving, quick (40 mins), easy, and delicious.
