The PBB: Plant Based Bowl

  • Servings : 2-3
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m

This might not be the best looking dish in town, but it tastes amazing.  This is super high on the ‘comfort food’ chart, and for a reason.  It’s warming, filling, and costs just a few bucks to make.  I spent less than $4 for two servings.  Shout out to my friend Lindsay who turned me on to these.

Feel free to substitute and add whatever you like.  I’m a fan of doing Gardein Chick’n strips on top instead of the tofu, and adding some Daiya cheese if you’re feeling adventurous.


  • 2 potatoes
  • one ear of fresh corn (sub in can or frozen if you need to)
  • 1 small block of tofu
  • 2 tablespoons of unsweetened plain soy or almond milk
  • pinch of salt & pepper to taste
  • a little frying oil of your choice


Step 1

Chop the potatoes and put them in a pot of boiling water. Boil until they are soft enough to mash.

Step 2

Add the milk, and the salt and pepper to taste, and mash until your desired consistency,

Step 3

Shuck the corn, and add it to a pot of boiling water. When the water returns to a boil, turn the pot off and allow the corn to sit in the water for 5-7 minutes cooking.

Step 4

Remove the corn and with a sharp knife, cut off the kernels.

Step 5

Slice the tofu block into strips, and add to a frying pan with a just enough oil to fry. Season with a pinch of salt & pepper to taste.

Step 6

Fry until golden brown on at least two sides, about 4-5 minutes each side.

Step 7

Make my mushroom gravy

Step 8

Fill your bowl with mashed potatoes, add corn and tofu, and top with gravy. Enjoy!

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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