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–+ servings

Vegan Mashed Potato Bowls

A hearty and satisfying comfort food bowl featuring creamy mashed potatoes, crispy tofu, vibrant vegetables, and savory gravy, perfect for vegans and anyone craving a nutritious meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

For the crispy tofu

  • 15 oz Extra firm tofu, pressed Cut into cubes
  • 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

For the mashed potatoes

  • 2 Pounds Yukon gold potatoes About 4 large or 6 small, peeled and cubed
  • 1/4 Cup Vegan butter (I used Earth Balance)
  • 1/4 Cup Non-dairy milk
  • Salt and pepper to taste

For the gravy

  • 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

Additional toppings

  • Corn
  • Roasted veggies

Instructions

Preparation

  • Preheat the oven to 375 degrees Fahrenheit.
  • Cut the pressed tofu into cubes, sprinkle with salt, and set aside.
  • In a small bowl, combine non-dairy milk and apple cider vinegar, whisk and set aside.
  • In a mixing bowl, combine flour, corn starch, and salt, then whisk in the milk and vinegar mixture.
  • In a separate bowl, add the panko.

Coating Tofu

  • Dip each tofu cube into the wet batter, then roll in panko to coat.
  • Place tofu on a baking sheet sprayed with non-stick spray and repeat until all tofu is coated.
  • Spray the tops with non-stick spray and bake for 20-25 minutes, flipping after 10 minutes.

Cooking potatoes and making gravy

  • Peel and chop the potatoes, then add to boiling water and cook until tender for 15-20 minutes.
  • Drain potatoes, return to pot, and mash with vegan butter, non-dairy milk, salt, and pepper until creamy.
  • In a skillet, melt vegan butter, whisk in flour to form a roux, then gradually add vegetable broth, whisking until thickened.
  • Stir in poultry seasoning and season with salt and pepper.

Serving

  • Scoop mashed potatoes into bowls, top with crispy tofu, corn, and vegetables, then drizzle with gravy.
  • Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or stovetop, adding a splash of non-dairy milk if necessary. Customize with fresh herbs or additional vegetables for added flavor.