Published by PETA.

401 Ave. of the Americas New York 10014

Daily 12 noon to 11:30 p.m.

Why Go-Go to New York’s Gobo?

When Darryn and David Wu were growing up, it was a given that they would eat their veggies—after all, their parents own New York’s famous Zen Palate vegetarian restaurant. Today, the brothers are dishing up their own vegetarian delights at Gobo, an eclectic eatery featuring an open kitchen, an organic juice bar, and global cuisine. One taste of Gobo’s fresh fare and you’ll be glad that the Wus followed in their parents’ footsteps.

Stuffed pepper with mixed grain pilaf, Gobo’s bestselling dish, is described by one happy diner as “a party in my mouth.” The dish features a large pepper stuffed with herbed provencal vegetables and topped with toasted breadcrumbs. It is served with a zucchini and olive dressing.

Other favorites include grilled eggplant stuffed with herbed tofu cheese in a savory tomato broth, avocado tartare with wasabi lime sauce, and roti canai—Indian bread served with a stew of potatoes, seasoned soy protein, coconut, and yellow curry.

If you can’t decide what to order, Darryn suggests getting a group together and trying a little of everything, tapas-style.

Gobo’s deeply flavorful fare isn’t just good news for restaurantgoers – Darryn tells us that “99.99 percent” of the restaurant’s offerings are vegan and animal-friendly. Says Darryn, “Helping the environment, being compassionate to all beings, and helping people live a healthier lifestyle makes this the most rewarding experience.”

If you can’t go-go to Gobo, don’t worry: Darryn has shared some of his favorite recipes with us, so you can savor the flavor of Gobo in your own kitchen tonight.

Recipe From Gobo

Pressed Sandwich of Barbecued Tofu and Braised Red Cabbage


1 lb. extra firm tofu

Press tofu for 20 minutes, pat dry, and cut into 1/4- to 1/2-inch sections.

Barbecue Sauce

4 Tbsp. ketchup
4 Tbsp. soy sauce
4 Tbsp. orange juice
1 Tbsp. maple syrup
1 Tbsp. sesame oil
1 Tbsp. olive oil
2 cloves garlic, crushed
1 tsp. dry mustard
2 Tbsp. cider vinegar
2 tsp. chipotle, chopped
1/4 tsp. ground cumin
4 dashes vegan Worcestershire sauce

  • Combine ingredients, mix well, and refrigerate.
  • Marinate tofu in barbecue sauce for up to one day.

Red-Cabbage Mixture

1 small head of red cabbage (about 2 pounds), quartered, cored, and thinly sliced crosswise
2 Tbsp. olive oil
3 Tbsp. red onion, finely sliced
1 large green apple, diced
3 Tbsp. red-wine vinegar
2 Tbsp. maple syrup
1/4 tsp. salt

  • Immerse the cabbage briefly in a bowl of cold water.
  • Cook the olive oil and onion in a large, non-corrosive pan until soft and colorless.
  • Remove the cabbage from the water and add it, along with the green apple, red-wine vinegar, maple syrup, and salt, to the pan.
  • Cover pan and cook over medium heat until the cabbage is very soft (about 1 hour).
  • Add boiling water or stock during cooking, if needed.
  • To assemble the sandwich, coat one side of two slices of sourdough bread with spicy mustard, spread 1/4 cup of cabbage on the bread, grill two slices of tofu, and add the tofu to the cabbage mixture.
  • Close sandwich, lightly oil bread, and place on a griddle with a sandwich press.
  • Toast both sides until golden brown.

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