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Indonesian Urap Salad

by Abe Moiz

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Contains Soy

Vegan Without Honey

Peanut Free

Rooted in Indonesian tradition, this vegan-friendly dish is nourishing, soul-restoring, and Chef Abe’s go-to meal during Ramadan. At its heart is a mix of steamed tofu, bok choy, and cabbage, their natural sweetness complemented by a spiced coconut and roasted cauliflower topping. Studded with juicy cherry tomatoes, it’s finished with a cashew-macadamia sauce, adding a layer of velvety richness.

Nutritional facts

Protein

21g

Carbs

26g

Calories

280kcal

Fat

13g

Ingredients

Macadamia Nuts, Spice Blend, Cherry Tomato, Turmeric, Brown Sugar, Himalayan Pink Salt, Coriander, Garlic Powder, Cumin, Kaffir Lime, Garlic, Coconut Flakes, Kosher Salt, Cashews, Tofu, Cabbage, Lime, Bok Choy, Cauliflower

Contains cashews, coconut, candlenuts, macadamia nuts, soybeans.

Reviews

2.4

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Based on 5 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Totally tasteless , bland cooking instructions need to change timing. The bock choy was totally undercooked. Needs a tastier sauce.

Jeanette · 08/31/25

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About Abe Moiz

Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.

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