The PBB: Plant Based Bowl2014-05-22
- 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
Chop the potatoes and put them in a pot of boiling water. Boil until they are soft enough to mash.
Add the milk, and the salt and pepper to taste, and mash until your desired consistency,
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.
Remove the corn and with a sharp knife, cut off the kernels.
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.
Fry until golden brown on at least two sides, about 4-5 minutes each side.
Make my mushroom gravy
Fill your bowl with mashed potatoes, add corn and tofu, and top with gravy. Enjoy!
Average Member Rating
(4.2 / 5)
6 people rated this recipe