Vegan route with The Plantbase Store on the 26th

Vegan route with The Plantbase Store on the 26th

Vegan route with The Plantbase Store on the 26th

The old day passed and a new day came, so did The Plantbase Store's menu. Every day the menu of The Plantbase Store sent to its customers will be improved to be more perfect in the eyes of consumers.

Breakfast: Strawberry, Orange, Pineapple Smoothie


  • 250ml water
  • 165g pineapple, chopped
  • 1 orange
  • 6 strawberries


Blend all the ingredients in a blender until smooth.

Lunch: Vegan Macadamia Coconut Tofu Bowls


For the brown rice:

  • 1 cup grain brown rice
  • 2 cups water
  • Pinch of salt

For the tofu:

  • 1 package Extra Firm Tofu
  • 2 tablespoons coconut flour
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons coconut oil

For the sweet potato coconut milk mixture

  • 440ml coconut milk
  • 1 large sweet potato, diced into 0.5 centimeters cubes
  • 1 red pepper, cut into large chunks
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • Freshly ground black pepper

To assemble:

  • 140g baby spinach
  • 1/4 cup macadamia nuts, chopped
  • Freshly chopped cilantro



  1. Cook the rice: Put brown rice and water in a medium pot with a pinch of salt. Cook with high heat mode. When water starts boiling, reduce the heat to low mode then cover and simmer for 35-45 minutes. Fluff with a fork then remove from heat.
  2. To cook the tofu: Dry the tofu by squeeze it gently. But first, wrap a few paper towels around the firm tofu. Next cut the tofu into 1 inch cubes. Place into a large bowl and add in the coconut flour, salt, cumin and cayenne. Gently toss to combine.
  3. Add coconut oil to a large nonstick skillet and place over medium high heat. Once the oil is hot, add in tofu, cooking for about 3-4 minutes on each side.
  4. To cook the sweet potatoes: Using the same skillet, add in the coconut milk, sweet potatoes, red bell pepper, turmeric and salt. Bring to a simmer and allow the sweet potatoes to cook for 10-15 minutes until fork tender. The coconut milk should reduce nicely.

Dinner: Vegan Egg roll in a bowl


For the crispy tofu:

  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons coconut sugar
  • 1/2 tablespoon toasted sesame oil
  • 1 package firm Tofu, drained and cut into 1 inch cubes

For the sauce:

  • 2 tablespoons soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tablespoon grated fresh ginger

For the egg roll bowl:

  • 1 1/2 tablespoon sesame oil, divided
  • 1/2 yellow onion, chopped
  • 1 cup matchstick cut carrots
  • 5-6 cups shredded green cabbage
  • 1/2 cup chopped green onion

To garnish:

  • Spicy Kimchi
  • Diced cilantro
  • Extra green onion
  • Hot sauce, if desired


  1. Put all the ingredients for the tofu marinade in a medium bowl included soy sauce, rice vinegar, coconut sugar and sesame oil. Add tofu cubes and toss with the marinade. Cover and place in the fridge for 30 minutes-1 hour.
  2. Next make the egg roll in a bowl sauce: Using a medium bowl to contains the soy sauce, rice vinegar, minced garlic and grated ginger then mix all together until combined.
  3. After 30 minutes to 1 hour, take the tofu out and add 1 tablespoon of sesame oil to a large skillet with medium high heat. Adding tofu in the oil starts boiling. It takes 3-4 minutes for cook the tofu brown and crisp in each side. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
  4. Keep using the same skillet, cook yellow onion and carrots with a bit of vegetable oil until onions begin to soften. Next add in green cabbage and green onion and saute until tender. Add in the egg roll in a bowl sauce and stir together, cooking about 2 minutes longer. Finally stir in the crispy tofu.
  5. Pour into individual bowls, garnish with a tablespoon or two of Nasoya Spicy Kimchi and some cilantro, sliced green onion and hot sauce, if desired.