Ingredients
1 servings
Cabbage
0.08
whole
Carrots
0.25
whole
Tofu
0.25
package(s)
Tamari sauce
1.0
tablespoon(s)
Gluten-free pasta
0.25
pound(s)
Sunflower butter
2.0
tablespoon(s)
Sunflower seeds
1.0
tablespoon(s)
Dietary Restrictions
Soy
Recipe Instructions
1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. Cut the cabbage into thin strips and grate the carrots. Set aside.
3. Cut the tofu into small cubes and sauté in a pan until golden brown.
4. In a small bowl, mix together the sunflower butter and tamari sauce to make the dressing.
5. In a large serving bowl, combine the cooked pasta, cabbage, carrots, and tofu.
6. Drizzle the dressing over the salad and toss gently to coat everything evenly.
7. Sprinkle sunflower seeds on top for an added crunch.
8. Serve the allergy-friendly Gado Gado salad immediately and enjoy!