Deconstructed Baked Potato Bowl
This Deconstructed Baked Potato Bowl is for those of you craving classic Southern comfort food, but still want to be vegan and healthy.
Ingredients
Mashed Potatoes
- 1 russet potato, peeled
- ¼ cup plant-based milk, may need to add more milk depending on the size of your potatoes
- 1 tsp sea salt
- ½ tbsp minced garlic
- 1 tbsp chopped chives
- pepper, to taste
Crispy Tofu
- ½ block extra firm tofu
- ¼ cup plant-based milk
- ½ cup breadcrumbs, see post for recommended brands
- ¼ cup nutritional yeast
- ¼ tsp sea salt
Bowl
- 1 tbsp avocado oil
- ½ cup black beans
- ¼ cup corn
- ¼ cup green peas
- ¼ cup shredded vegan cheese, see post for recommended brands
- ½ japaneño, thinly sliced
- 2 tbsp bbq sauce, see post for recommended brands
Instructions
Mashed Potatoes
- peel potato and add to a pot of water. boil until fork tender.
- drain potato and rinse with cold water to cool. add to a food processor with the plant-based milk, sea salt, and minced garlic. pulse until mixture is fully combined. if mixture is too thick, add more plant-based milk.
- top with chives and pepper.
Crispy Tofu
- cut tofu into cubes. on a shallow plate or bowl add the nutritional yeast, bread crumbs, and sea salt. mix to combine.
- dip each tofu cube in the plant-based milk, then coat in the bread crumb mixture. repeat until all tofu cubes are coated.
- bake in your air fryer or oven at 400 degrees for about 15-20 minutes. flip halfway through.
Bowl
- drain and rinse your black beans. add to a skillet with avocado oil, frozen corn, and green peas (these can be canned too, I prefer frozen for convenience.) pan fry for about 10 minutes on a low-medium heat.
- arrange your bowls! divide all ingredients between 2-3 bowls. thinly slice your jalapeños and add them on top along with the shredded vegan cheese. drizzle with bbq sauce and top with additional salt and pepper.