These mashed potatoes and gravy will treat you right.
These Vegan Mashed Potato Bowls are all the things you crave in the fall and winter in one bowl! The creamiest, dreamiest vegan mashed potatoes, crispy, crunchy tofu and veggies, roasted veggies and corn. All topped with the easiest and somehow most delicious vegan gravy ever! You need these, I need these, the world needs these. These vegan mashed potato bowls are comforting as heck!
One of the things I love the most about these vegan mashed potato bowls is that you can totally make them the way you want. I like to make the mashed potatoes as the base, then I do crispy baked tofu and brussels sprouts. However, you can do any veggies and protein you want. The batter for them is perfect and can be used for almost anything. Then I do corn and roasted veggies, but you can skip those, or make them however you want!
The crispy tofu is baked not fried and it is incredibly crunchy! You can also roast plain and crispy veggies at the same time, to make this much faster and easier! You know what the easiest part of this recipe is? The incredible vegan gravy. It is so simple, you will wonder why it tastes so good. Only 5 ingredients, including spices!
This fall and winter, I implore you to make these vegan mashed potato bowls! Your life will never be the same. Get a bite of mashed potatoes, crispy tofu, corn and gravy and you will be able to die happy.
The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy!
- 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
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Preheat the oven to 375 degrees. Start the crispy tofu first.
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Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside.
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Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside.
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Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko.
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Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu.
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Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown.
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While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes.
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Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.
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Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.
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Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
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Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately!
If you don't want to use tofu, any veggies will work. Or you can do half and half which is what I like to do.
You can roast some veggies on the same pan as the crispy tofu if you want to have roasted veggies.
I made this last night for dinner- what a treat! I halved the tofu recipe and roasted the veggies on the same pan, upping the temp to 400F. Next time I would season the batter/breadcrumbs a bit, as they were a bit plain. Otherwise, everything was delicious!
I thought this was delicious, nicest thing I’ve had in a long time. I ended up using about double the gravy per portion, and baked the tofu a bit longer, apart from that I blindly followed the instructions.
Made this for my meal prep this week. Absolutely yummy! Total comfort food. Thank you for sharing.
This was fun to make, gravy and potatoes were great. Tofu had a nice texture but definitely could use some more flavor. I added some garlic and red pepper to the breadcrumb mixture but it still wasn’t enough, maybe something more to the batter would help since it was quite thick.
Thanks for sharing! Do you use these tofu nuggets in any other recipes or meals?
I made this for dinner tonight and loved it! My boyfriend even loved it and he’s been slow to hop on the vegan train with me. I never knew there were so many ways to make tofu taste good. We really enjoyed this recipe!
I made this tonight, sooo good! I would increase temperature for tofu and maybe longer? Mine didn’t brown. I would also double the gravy. Thanks~