Low Carb Vegan Protein Mashed Potato Bowl
How to Make It
Step 1
Cut raw cauliflower into 1-2 large chunks per serving. Add the cauliflower to a large pot and fill the pot with enough water to cover the cauliflower. Bring the pot of water to a boil and boil the cauliflower for 10-15 minutes or until it’s soft enough to pierce all the way through the core with a fork easily.
Step 2
Transfer the cauliflower drained of all water to a blender or food processor. Blend the cauliflower while it’s still hot until it’s smooth. Add extra virgin olive oil, pea protein powder, nutritional yeast, and pinches of salt, pepper, garlic powder, and onion powder to the blender. Blend again until the mashed “potatoes” come together in a smooth consistency.
Step 3
Leave the mashed potatoes in the blender to stay warm. Prepare tofu by using paper towels to absorb all excess water from it. Once the tofu has all its excess water absorbed, slice it into 2-ounce squares or rectangles.
Step 4
Season the tofu on one side with the second amount of salt, pepper, and garlic powder. Heat sesame oil in a non-stick pan over very high heat. Once the oil is smoking hot, add the tofu to the pan. Cook on each side for about 3 minutes until the tofu is golden brown.
Step 5
To make the gravy, whisk together vegetable broth, almond milk, and tapioca starch in a saucepan. Begin heating the saucepan until the gravy starts to bubble (it should thicken very quickly). Season the gravy with the final seasonings: salt, pepper, garlic powder, onion powder, and thyme. Leave the gravy aside once thickened.
Step 6
Assemble your bowl by filling the bottom with mashed potatoes. Pour half the gravy over the potatoes. Add hemp seeds on top, then place your tofu squares on top of the hemp seeds. Pour your remaining gravy over everything.
Ingredients
- Cauliflower, raw – 6 oz
- Extra virgin olive oil – 1 tsp
- Pea Protein Powder – 1.5 tbsp
- Nutritional Yeast – 0.5 tbsp
- Salt – 1 dash
- Black pepper – 1 dash
- Garlic powder – 0.13 tsp
- Onion powder – 0.13 tsp
- Tofu, silken, not cooked – 6 oz
- Salt – 1 dash
- Black pepper – 1 dash
- Garlic powder – 0.13 tsp
- Sesame oil – 1 tsp
- Vegetable broth, bouillon or consomme, low sodium – 0.5 cup
- Almond milk – 0.13 cup
- Tapioca Flour – 0.5 tbsp
- Salt – 1 dash
- Black pepper – 1 dash
- Garlic powder – 0.13 tsp
- Onion powder – 0.13 tsp
- Thyme, dried – 0.13 tsp
- Hemp Seeds Shelled Or Hulled – 1 tbsp