Deconstructed Baked Potato Bowl [Vegan]

This Deconstructed Baked Potato Bowl is for those of you craving classic Southern comfort food, but still want to be vegan and healthy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel potato and add to a pot of water. boil until fork tender.

Step 2

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.

Step 3

Top with chives and pepper.

Step 4

For the Crispy Tofu:

Step 5

Cut tofu into cubes. on a shallow plate or bowl add the nutritional yeast, bread crumbs, and sea salt. mix to combine.

Step 6

Dip each tofu cube in the plant-based milk, then coat in the bread crumb mixture. repeat until all tofu cubes are coated.

Step 7

Bake in your air fryer or oven at 400 degrees for about 15-20 minutes. flip halfway through.

Step 8

For the Bowl:

Step 9

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.

Step 10

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.

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