Deconstructed Baked Potato Bowl
[Vegan]

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.