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Rustic Vegan Potato Tofu and Kale Bowl
Embrace the flavors of clean eating with this Rustic Vegan Potato Tofu and Kale Bowl. Plump red potatoes are mashed and paired with crispy tofu and sautéed kale. The earthy kale is perked up with a hint of rice vinegar, giving your taste buds a culinary joy ride. Ready within 30 minutes, it's a quic...
3
40 min
TOTAL TIME
421
CALORIES
$1.52
PER SERVING
Ingredients
MASHED POTATOES
4 SERVINGS
1/2 cup unsweetened soy milk
TOFU & KALE MIX
4 cups kale
chopped
Directions
MASHED POTATOES
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Boil the peeled and quartered red potatoes in a large pot of salted water until tender, about 20-25 minutes. Drain well.
2
In the same pot, add the cooked potatoes, olive oil, unsweetened soy milk, and salt and black pepper. Mash until you reach your preferred consistency. Set aside and cover.
TOFU & KALE MIX
3
Meanwhile, in a bowl, marinate the cubed tofu with soy sauce and garlic powder. Let it sit for 5-10 minutes.
4
Heat olive oil over medium-high heat in a large frying pan. Add the marinated tofu and saute until it is lightly browned and crispy. Remove tofu and set aside.
5
In the same pan, add the chopped kale and corn. Sprinkle with garlic powder and saute until the kale is bright green and wilted, about 4-5 minutes.
6
Add the seasoned rice vinegar and continue to saute for 2 more minutes. Return the tofu to this mix and stir well.
ASSEMBLING THE BOWL
7
To serve, divide the mashed potato equally among four bowls. Top each portion with the sautéed tofu and kale mix.
Health Info
Macros
39g
CARBS
21g
FAT
24g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
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