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BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn šæā£
ā£ā£By @realizing_fitness
ā£the pulled tofuā£
ā£1-2 tbsp salted vegan butterā£
ā£1 block extra firm tofu, pressed & gratedā£
ā£250g sliced mushrooms ā£
ā£3 tbsp tamariā£
ā£4 tbsp ketchupā£
ā£3 tbsp maple syrup ā£
ā£1 tsp dijonā£
ā£1 tsp apple cider vinegarā£
ā£1 tsp liquid smoke (optional) ā£
ā£1 tsp garlic powderā£
ā£1/2 tsp chili powder ā£
ā£a pinch salt + pepperā£
ā£ā£
ā£In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. ā£
ā£ā£
ā£In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat. ā£
ā£ā£
ā£the corn:ā£
ā£320g peaches & cream corn, frozenā£
ā£2 tbsp salted vegan butter ā£
ā£30g legrand chimichurriā£
ā£salt, to tasteā£
ā£ā£
ā£In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri. ā£
ā£ā£
ā£the potato wedges:ā£
ā£4-6 medium potatoes, sliced into wedgesā£
ā£2 tbsp extra virgin olive oilā£
ā£a pinch of salt + pepperā£
ā£ā£
ā£Preheat oven to 400. Toss potato wedges in oil, salt and pepper. ā£
ā£ā£
ā£Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy. ā£
ā£ā£
ā£Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!ā£
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#vegantips #veganmacandcheese #plantbasedeating #veganrecipeshare #plantbasedlife #VeganInspirations
#letscookvegan #vegansnacks #vegancookings #veganrecipevideos #vegandumplings #VeganInspiration #plantbaseddesserts #vegancookings #veganmealprep #vegansnack
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