Cooklist AI
Plant-powered Potato Bowl with Hearty Greens and Tofu
Experience an irresistibly comforting and flavorful blend of fluffy, tender potatoes topped with crispy tofu and savory, delicate greens, a 'go-to' dish for both vegans and non-vegans. Destined to become a weeknight favorite, our Plant-powered Potato Bowl is easy, efficient and exciting to prepare.
3
40 min
TOTAL TIME
389
CALORIES
$1.54
PER SERVING
Ingredients
MASHED POTATOES
4 SERVINGS
3 large red potatoes
CRISPY TOFU
1 block extra firm tofu
pressed and cubed
GREENS AND CORN
2 tbsp seasoned rice vinegar
Directions
MASHED POTATOES
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Peel and chop the red potatoes. Boil them in salted water until fork-tender. Drain and return to the pot.
2
Add vegan margarine to the pot along with unsweetened soy milk. Mash to achieve a creamy texture. Season with salt and pepper and keep warm.
CRISPY TOFU
3
Toss the cubed tofu with soy sauce and garlic powder. Arrange it in a single layer on a lined baking sheet.
4
Roast the tofu at 425F in a preheated oven for 20 minutes, flipping halfway for an even crisp.
GREENS AND CORN
5
While the tofu is roasting, heat olive oil in a skillet over medium-high heat. Add the chopped kale and thawed corn kernels.
6
Season with garlic powder and sauté until the kale wilts and turns bright green. Deglaze the pan with seasoned rice vinegar and cook for two more minutes.
ASSEMBLE
7
Now it’s time to compose the bowl. Distribute the mashed potatoes into four bowls. Follow with the sautéed kale and corn, and top with crispy tofu. Enjoy as is for a comfort-packed vegan feast!
Health Info
Macros
40g
CARBS
17g
FAT
24g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
PRODUCTS
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