Zesty Potato Bowl with Tofu

Lightly spiced mushroom and broccoli, and sweetened with red peppers.

23 g
52 g
6 g


  • 120 grams Corn
  • 135 grams Raw Broccoli
  • 230 grams Raw Mushrooms
  • 2 Medium Red Bell Peppers
  • 75 grams Baked Red Potato
  • 75 grams Silken Tofu
  • Seasoning (to taste): Nutritional Yeast, Garlic Powder, Onion Powder, Turmeric, Salt, Pepper, Black Salt


Preheat the oven to 425F/218C.

Pierce the potato with a fork all over it. Wrap tightly in aluminum foil.

Bake for 45 minutes or so, depending on the size of the potato(es)

Note: You can cut down on the cooking time by microwaving the poked potato for 3-4 minutes (to parcook). Then wrap it up in foil and bake as you would.

Preheat a non-stick skillet over medium heat, then crumble the silken tofu in with a wooden spoon

Season with nutritional yeast, garlic powder, onion powder, turmeric, salt, pepper, black salt to taste.

Cook the tofu on a low-medium heat, by mixing often so it doesn't stick, until the liquid is evaporated, and the tofu looks like scrambled eggs

This should take about 15 minutes or so. Monitor the heat regularly so that it doesn't stick to the pan. Do not add any liquid, as the goal is to slowly evaporate it, so the tofu changes texture to look more like scrambled eggs.

Bring a non-stick pan to medium heat, add the mushrooms and bell peppers and season with salt slightly to help the mushrooms release water so they don’t stick. this will also bring out their flavour.

Sauté until softened and slightly golden, adjusting heat as needed.

Steam the chopped broccoli in a steamer, or sauté in a small amount of water in a skillet.

Boil or sauté the corn until cooked through.

Assemble to serve.

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