Method

Make the Peanut Butter Sauce

• Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and Sriracha into your blender or food processor. Blend until smooth, adding water by the tablespoon as needed to get things moving.

Make the Mashed Potatoes

• 1. Put your potatoes into a large pot, adding enough water to cover them completely. Bring to a boil and simmer for 10-15 minuntes, until they’re fork-tender. Transfer to a colander to drain.
• 2. In a medium-sized bowl, mash up your potato a little bit, then add the soy milk and olive oil. It’s going to look way too liquidy at this point, but don’t panic! Just keep mashing. I try to mash down anything that’s larger than a pea in size, but if you like your mashed potatoes ultra smooth you can mash even more or even get in there with an immersion blender.
• 3. Once the potatoes are the consistency you like, fold in the nutritional yeast. Stir well to completely combine, then add a little extra soy milk – one tablespoon at a time – if things look a little bit dry. Every potato is different, so the exact amount of soy milk is going to vary.
• 4. Season with salt and pepper, top with the green onions.

Make the bowl

• 1. Preheat the oven to 350F / 180ºc
• 2. Slice your block of tofu into 8 cutlets, and arrange them in a greased 9×12” glass baking pan.
• 3. Make your Peanut Butter Sauce and pour it over the tofu, making sure each cutlet gets a nice coating, and bake for 30 minutes.
• 4. While the tofu bakes, make your Perfect Mashed Potatoes.
• 5. Divide the greens and potatoes between your four bowls, and dish up two cooked cutlets on top.