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

Deconstructed Baked Potato Bowl [Vegan]





For Mashed Potato:

  • 1 russet potato, peeled
  • 1/4 cup plant-based milk (may need to add more milk depending on the size of your potatoes)
  • 1 teaspoon sea salt
  • 1/2 tablespoon minced garlic
  • 1 tablespoon chopped chives
  • pepper to taste

For the Crispy Tofu:

  • 1/2 block extra firm tofu
  • 1/4 cup plant-based milk
  • 1/2 cup breadcrumbs
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt

For the Bowl:

  • 1 tablespoon avocado oil
  • 1/2 cup black beans
  • 1/4 cup corn
  • 1/4 cup green peas
  • 1/4 cup shredded vegan cheese
  • 1/2 japaneño, thinly sliced
  • 2 tablespoons bbq sauce


For the Mashed Potato:

  1. Peel potato and add to a pot of water. Boil until fork-tender.
  2. Drain potato and rinse with cold water to cool. Add to a food processor with plant-based milk, sea salt, and minced garlic. Pulse until mixture is fully combined. If mixture is too thick, add more plant-based milk.
  3. Top with chives and pepper.

For the Crispy Tofu:

  1. Cut tofu into cubes. On a shallow plate or bowl add the nutritional yeast, bread crumbs, and sea salt. Mix to combine.
  2. Dip each tofu cube in the plant-based milk, then coat in the bread crumb mixture. Repeat until all tofu cubes are coated.
  3. Bake in your air fryer or oven at 400 degrees for about 15-20 minutes. Flip halfway through.

For the Bowl:

  1. 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 low-medium heat.
  2. 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.