Vegan Protein Bowl

Stir 'fry' style dish with dash of soy sauce inspired flavour.

29 g
36 g
10 g


  • 180 grams Firm Tofu
  • 70 grams Kale
  • 180 grams Oyster Mushrooms, Raw
  • Small-Medium Sweet Potato, Baked
  • Seasoning: Liquid Aminos, Smoked Paprika


Preheat the oven to 425F/218C. Line a baking sheet with parchment paper. Peel and cube the sweet potato. Bake for 20 minutes or until cooked through.

Sauté, air fry, or bake the tofu.

Slice the mushrooms. Preheat a non stick pan over medium heat. Add the mushrooms to the pan and season with salt and pepper. Cook for a few minutes, then bring together the mushrooms at the center of the pan.

Top the mushrooms with a heavy smaller pan or a small plate with something heavy on top. Leave to cook for a few minutes.

Remove the pan/plate and mix the mushrooms.

Season with liquid aminos and smoked paprika.

Bring the mushrooms back at the center of the pan and put back the heavy pan/ plate on top to cook for a few more minutes.

Lightly steam the chopped kale.

Add all ingredients to a bowl and serve.

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