Amy’s Frozen Meal Copycat – Country ‘Cheddar’ Bowl – Gluten and Dairy Free

Creamy, alfredo like creamy sauce, with perfect vegetables, crispy potatoes and tofu. Umm, MUCH better than the frozen meal for so many reasons! (Like… I can eat it!) It sounds like an odd combination, (potatoes in pasta???) but if you have ever tasted the frozen meal, you will know how amazing it is! I found the ingredients and information here and I used almost the same ingredients. The differences are: the cheese sauce is made with completely different ingredients, I used GF pasta, and mine has no preservatives! I only used one pan, (and a saucepan) so I did the sauteing in stages. Otherwise, you could be sauteing everything at the same time! I highly recommend this dish, it is gorgeous, relatively simple, and tastes amazing! Enjoy!


Serves: 4
Prep Time: 45 minutes – 1 hour


8 ounces GF rotini pasta, cooked according to package instructions (I used the brand Barilla)
1 large Potato, chopped into bite sized cubes (not peeled)
½ – 1 block Firm tofu (Pressed, drained, and sliced into cubes)
1 each Small red pepper sliced into strips
1 small crown Broccoli, chopped into the size you prefer
1 cup Loosely packed spinach, coarsely chopped
1 each Small onion, finely diced
3-4 Generous splashes of olive oil or your favorite oil (for sautéing vegetables)
1 recipe Vegan ‘Cheeze’ Sauce
To taste Salt and pepper


Step 1:    Fill a large saucepan about half full of water. Place the potatoes in the pan and bring to a boil on high heat. Simmer until the potatoes are softened. (This took me about ten minutes, you can also steam them.)
Step 2:    While the potatoes are boiling, heat a sauté pan to medium high heat and add the olive oil. When it is hot and sizzly, add the tofu. Add salt and pepper to taste. Move the tofu around when a nice crust is formed and it is golden brown. Move it around every few minutes until many of the sides are crispy. Set tofu aside.
Step 3:    Drain the potatoes and reheat the sauté pan on high heat with a bit more oil. Once it is hot, add the potatoes. Because they are already cooked, I sautéed them on high heat because I wanted to get them super crispy. Like with the tofu, move them minimally, so they get crunchy. Add salt and pepper to taste. When done, set aside.
Step 4:    While the potatoes are frying, add about a centimeter of water to the saucepan and place the broccoli inside. Cover with a lid and turn the heat to high. Let the broccoli steam for 2-3 minutes, or until it is cooked, but very tender and still crisp.
Step 5:    When the potatoes are done, heat the pan again and add another splash of oil. Add the red peppers and onions, sauté until onions are translucent. Add the spinach and stir until wilted.1-img_26291-img_2632
Step 6:    In the sauté pan add the: potatoes, tofu, broccoli, peppers, onions, spinach, GF pasta, and cheeze sauce. Turn the heat onto low and stir until everything is well incorporated and heated through.
Step 7: Serve and enjoy! This meal reheats well.


One Comment Add yours

  1. Verena Poole says:

    I finally got it printed so I can try it. I’m sooooo excited! It looks so yummy. Thanks for posting this.

    Liked by 2 people

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