Vegan Mashed Potato Bowls are the perfect comfort food that combines creamy mashed potatoes with crispy tofu, vibrant vegetables, and a savory gravy. This delicious dish not only gratifies the taste buds but also nourishes the soul, providing a hearty and satisfying meal fit for any occasion.

Why Make This Recipe

There are countless reasons to whip up Vegan Mashed Potato Bowls, but perhaps the most compelling is their versatility and ease of preparation. Using plant-based ingredients, these bowls are suitable for vegans and those who are lactose intolerant. The combination of textures—from the creamy potatoes to the crunchy tofu—creates a delightful culinary experience. Plus, this recipe is packed with nutrients from the vegetables and can easily be customized to include seasonal produce or your favorite ingredients.

How to Make Vegan Mashed Potato Bowls

Creating these Vegan Mashed Potato Bowls is simple and straightforward. Follow the steps outlined below for a wholesome meal that everyone will love.

Ingredients

15 oz (1 block) Extra firm tofu, pressed
1 Cup Non-dairy milk (I used almond milk)
1 Teaspoon Apple cider vinegar
3/4 Cup All-purpose flour
1/2 Cup Corn starch
1 Teaspoon Salt
2 Cups Panko bread crumbs
2 Pounds (about 4 large or 6 small) Yukon gold potatoes
1/4 Cup Vegan butter (I used Earth Balance)
1/4 Cup Non-dairy milk
Salt and pepper to taste
2 Tablespoons Vegan butter
2 Tablespoons All-purpose flour
1 Cup Vegetable broth
1/2 Teaspoon Poultry seasoning (sage, thyme, rosemary, nutmeg)
Salt and pepper to taste
Corn
Roasted veggies

Directions

Preheat the oven to 375 degrees Fahrenheit.
Start by preparing the crispy tofu. Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Whisk and set aside.
In a medium-sized mixing bowl, combine the flour, corn starch, and salt. Whisk in the milk and vinegar mixture until fully combined.
In a separate bowl, add the panko.
Dip each tofu cube into the wet batter, then roll in the panko to fully coat. Place the coated tofu on a baking sheet sprayed with non-stick spray. Repeat until all tofu is coated.
Spray the tops of the tofu with more non-stick spray and bake for 20-25 minutes, flipping after about 10 minutes, until crispy and light brown.
Meanwhile, prepare the mashed potatoes by peeling (if desired) and chopping the potatoes into small cubes. Add the potato cubes to a pot of water. Bring to a boil and cook until the potatoes are tender and easily mashed, approximately 15-20 minutes.
Drain the potatoes and return them to the pot. Smash with a potato smasher or mixer, then add vegan butter, non-dairy milk, and a few pinches of salt and pepper. Whip together until creamy. Taste and adjust seasoning as necessary.
For the gravy, melt vegan butter in a medium-sized skillet, then whisk in the flour to form a roux. Gradually add the vegetable broth, whisking to dissolve the roux. Bring to a simmer, whisking until thickened. Stir in the poultry seasoning and season with salt and pepper.
To serve, scoop the mashed potatoes into a bowl, top with crispy tofu, corn, and veggies, then drizzle with gravy. Serve immediately!

How to Serve Vegan Mashed Potato Bowls

Vegan Mashed Potato Bowls can be served as a main dish or as a side. For a complete meal, consider pairing them with a side salad or crusty bread. You can also adjust the toppings to suit your taste, adding things like fresh herbs or additional vegetables for an extra burst of flavor.

How to Store Vegan Mashed Potato Bowls

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to store the components separately, the mashed potatoes and gravy will last longer and maintain their texture better. Reheat in the microwave or on the stovetop, adding a splash of non-dairy milk to the potatoes if they become too thick.

Tips to Make Vegan Mashed Potato Bowls

Use a high-quality, extra firm tofu for the crispiest results.
Adjust the seasoning of the mashed potatoes and gravy to fit your palette.
Try adding different vegetables like broccoli or spinach for added nutrition and color.
For a creamier mashed potato, increase the amount of non-dairy milk or vegan butter.

Variation

Feel free to customize this recipe by using different types of potatoes—sweet potatoes, for instance, can bring a delightful twist. Additionally, swap out the panko for your favorite breadcrumbs or try using a gluten-free flour blend for a gluten-free option.

FAQs

1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will enhance the flavor and texture of your bowls. Just make sure to cook them properly before adding them in.

2. What if I can’t find panko bread crumbs?
If you can’t find panko, regular breadcrumbs work as a substitute, though the texture might be slightly less crispy.

3. Can I make this recipe ahead of time?
Yes, you can prepare the mashed potatoes and gravy ahead of time. Just store them separately in the fridge and reheat when you’re ready to serve. The tofu is best when cooked fresh for maximum crispiness.

Enjoy your Vegan Mashed Potato Bowls!