Hello friends! Our garden is full of fresh vegetables at the moment and I’m enjoying them to the max. I’ve been loving meals like this one lately – lots of vegetables, tofu and some sort of grains or potatoes.

Today, I had vegan mashed potatoes, vegetable sauce (I don’t know how else to call it), broccoli, mushrooms and soy sauce tofu. Tofu is actually one of my favourite savoury foods. I’ve never had it before going vegan but since then I have it at least 3 times a week, I love it so much!

This vegetable sauce type thing really added a lot to this meal. It was so flavourful! I highly recommend you to try it. It literally goes with everything.

This meal would be complete without my favourite vegetable – broccoli. There’s not a single savoury recipe I don’t include broccoli in. It’s one of the few greens I really enjoy but I’m trying to get better at eating more greens. I had some spinach in my smoothie this morning and I felt like health afterwards (I’m so extra lol).

A few more words about the tofu. If you’ve never seen it shaped like that, I believe you. I haven’t either. My mind just came up with it one day and I’ve been making it this way ever since. It makes the tofu soooo crispy since it’s sliced so thinly and there’s only two sides you have to cook (saves a lot of time). It also absorbs the soy sauce a lot better and has more flavour because of that.

This post is my contribution to #fruitsandveggiesmonday hosted by our lovely @lenasveganliving. You can find more info about the contest here.

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Recipe | VEGGIE TOFU BUDDHA BOWL

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INGREDIENTS

• 1 zucchini
• 2 tomatoes
• 1 yellow bell pepper
• 3 tbsp tomato sauce
• 1 tsp coconut oil
• ½ cup water
• ½ tsp cornstarch
• 100 g tofu
• 1 tbsp soy sauce
• 2 potatoes
• 1/3 cup almond milk
• ½ cup broccoli
• 1/3 cup mushrooms
• salt
• pepper
• smoked paprika
• turmeric

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METHOD

| TOFU

• Cut the tofu into thin slices. Add to a large pan, make sure the pieces of tofu aren’t one on top of each other.
• Cook on medium heat until nicely brown (about 4 minutes), then flip and cook on the other side until golden brown and crispy.
• Turn the heat off and add soy sauce. Mix around until tofu is evenly coated in soy sauce. Let sit in the pan for about 5 minutes for the tofu to absorb the soy sauce, then serve.

| MASHED POTATOES

• Pell and cut potatoes. Add them to a medium pot and bring to boil. Boil for about 20 minutes or until the potatoes are cooked and soft.
• Once cooked, drain and transfer to a bowl. Mash with a fork and add almond milk. Mix until smooth and creamy.

| BROCCOLI AND MUSHROOMS

• Cut broccoli and mushrooms into smaller pieces. Add to a medium pan and sauté until cooked, then add salt.

| VEGETABLE SAUCE

• Cut zucchini, tomato and bell pepper into cubes. Add zucchini and bell pepper to a large pan or wok along with coconut oil. Sauté on medium heat until the vegetables are softened and have a golden brown look to it.
• Add tomato, water, spices and tomato sauce. Bring to boil, add cornstarch and boil for 10 minutes. Then serve with some tofu, mashed potatoes, broccoli, mushrooms and enjoy!

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I hope you enjoyed today's recipe! Have a wonderful day!

Nina ✨