These Vegan Mashed Potato Bowls are a comforting, protein-packed plant-based meal that’s both satisfying and nutritious.
Crispy baked tofu adds a punch of protein, while creamy mashed potatoes deliver fiber and heart-healthy fats without saturated fats.
Loaded with roasted veggies and smothered in savory vegan gravy, this quick, easy, and wholesome bowl is perfect for everyday dinners or meal prep.
Vegan Mashed Potato Bowls
Equipment
- 1 Baking Sheet
- 1 Medium Pot
- 1 medium skillet
- 1 Mixing bowls (small and medium)
- Potato masher or ricer
- whisk
Ingredients
Crispy Tofu Nuggets
- 1 block 15 oz extra-firm tofu, pressed
- 1 cup unsweetened non-dairy milk almond, soy, or oat
- 1 teaspoon apple cider vinegar
- 3/4 cup all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon salt
- 2 cups panko bread crumbs
Vegan Mashed Potatoes
- 2 pounds Yukon gold potatoes about 4 large or 6 small
- 1/4 cup vegan butter Earth Balance or similar
- 1/4 cup unsweetened non-dairy milk
- Salt and pepper to taste
Simple Vegan Gravy
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 teaspoon poultry seasoning blend of sage, thyme, rosemary, nutmeg
- Salt and pepper to taste
For the Bowls
- 1 cup corn fresh or frozen
- 1 –2 cups roasted vegetables your choice
Instructions
- Prepare Oven and Tofu: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray. Take your pressed block of extra-firm tofu and cut it into even, bite-sized cubes, roughly 1-inch pieces. Sprinkle them lightly with salt and set aside while you prepare the batter. Pressing the tofu ensures it absorbs the flavors better and crisps beautifully in the oven.
- Make Vegan Buttermilk: In a small bowl, pour 1 cup of unsweetened non-dairy milk (almond, soy, or oat) and add 1 teaspoon of apple cider vinegar. Whisk together gently and let sit for 5 minutes to curdle slightly. This creates a tangy, vegan “buttermilk” that helps the batter stick to the tofu while adding a subtle flavor.
- Prepare Tofu Batter: In a medium mixing bowl, combine 3/4 cup all-purpose flour, 1/2 cup corn starch, and 1 teaspoon salt. Whisk to mix thoroughly. Slowly pour in the vegan buttermilk mixture, whisking continuously to form a smooth, slightly thick batter. The batter should coat the tofu evenly without being runny, ensuring a crispy texture when baked.
- Coat Tofu with Panko: Place 2 cups of panko bread crumbs in a separate shallow bowl. Take each tofu cube and dip it first into the wet batter, ensuring every side is covered, then roll it thoroughly in the panko crumbs. Press lightly to make sure the crumbs adhere. Arrange the coated tofu cubes on the prepared baking sheet with a little space between each piece. Spray the tops lightly with non-stick cooking spray for extra crispiness.
- Bake Tofu Until Crispy: Place the tofu in the preheated oven and bake for 20–25 minutes. After 10–12 minutes, carefully flip each cube to ensure even browning on all sides. Bake until the tofu is golden brown, crispy, and firm to the touch. While the tofu bakes, move on to preparing the mashed potatoes.
- Prepare Potatoes: Wash the Yukon gold potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds extra fiber and nutrients. Cut the potatoes into even chunks, about 1–2 inches each, to ensure uniform cooking. Place them into a large pot and cover with cold water by at least 1 inch. Add a pinch of salt to the water to enhance flavor during boiling.
- Cook Potatoes Until Tender: Bring the pot of potatoes to a rolling boil over high heat. Reduce heat to medium and simmer until the potatoes are tender and easily pierced with a fork, about 15–20 minutes. Be careful not to overcook, as overly soft potatoes can become watery. Drain the potatoes thoroughly in a colander and return them to the pot while still hot.
- Mash Potatoes to Creamy Perfection: Using a potato masher, ricer, or stand mixer, mash the potatoes until smooth but still slightly textured for a rustic feel. Add 1/4 cup vegan butter and 1/4 cup non-dairy milk gradually, mashing and folding until fully incorporated. Season with salt and pepper to taste. If you like extra creamy mashed potatoes, add a little more milk or butter until you reach your desired consistency. Set aside, keeping warm.
- Prepare Vegan Gravy: In a medium skillet, melt 2 tablespoons of vegan butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to form a smooth paste, called a roux. Cook for 1–2 minutes, whisking constantly, to remove the raw flour taste. Slowly pour in 1 cup of vegetable broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes. Stir in 1/2 teaspoon poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning as needed. Remove from heat.
- Prepare Roasted Veggies and Corn: While the tofu and potatoes cook, prepare 1–2 cups of your favorite roasted vegetables (carrots, bell peppers, zucchini, or broccoli). You can roast them on a separate sheet or alongside the tofu if there’s room. Roast at 375°F for 15–20 minutes, tossing halfway, until tender and lightly browned. Prepare 1 cup of corn (fresh or frozen) by steaming or sautéing lightly with a pinch of salt for added sweetness and texture.
- Assemble the Bowls: To serve, scoop a generous portion of mashed potatoes into each bowl. Arrange the crispy tofu cubes on top, followed by roasted vegetables and corn. Drizzle the hot vegan gravy over the top for a comforting, savory finish. Serve immediately while warm.
- Optional Garnishes: For an extra touch, sprinkle chopped fresh parsley, green onions, or a dash of smoked paprika over the bowls. These add freshness, color, and a subtle flavor boost without overpowering the main components.
Notes
- Press tofu thoroughly to remove excess water for extra-crispy nuggets.
- Yukon gold potatoes are ideal for creamy mashed potatoes; russets work as a substitute.
- Adjust non-dairy milk and vegan butter gradually to reach desired mashed potato texture.
- Roast seasonal vegetables for variety; they can be swapped according to availability or preference.
- Vegan gravy can be enriched with nutritional yeast for deeper, savory flavor.
- Start baking tofu first, then prepare potatoes and vegetables simultaneously to serve everything hot.
- Lightly spray tofu with non-stick spray before baking to enhance crispiness.
- Keep mashed potatoes slightly chunky or fully smooth based on personal preference.
- Taste and adjust seasoning throughout cooking, especially in mashed potatoes and gravy.
- Leftover components store better separately to maintain texture and freshness.
Chef’s Secrets For Perfect Results
Achieving the ideal combination of creamy, fluffy mashed potatoes and crisp tofu nuggets relies on layering flavors and textures.
Pressing tofu properly ensures it stays firm while baking.
Using a mix of flour and cornstarch in the batter adds extra crunch without frying.
For ultra-creamy mashed potatoes, warm the non-dairy milk before mixing in the butter—it blends more smoothly.
When making the gravy, whisk continuously to avoid lumps, and taste as you go, adjusting salt and seasoning gradually.
Finally, roasting vegetables alongside the tofu allows the flavors to meld while saving time.
Small techniques like these elevate a simple weeknight bowl into a restaurant-quality meal.
Serving Suggestions For Delicious Bowls
Serve these bowls hot, immediately after assembly, for the best texture.
They pair beautifully with fresh herbs like parsley, cilantro, or chives to add color and brightness.
For an extra layer of flavor, sprinkle roasted nuts or seeds over the top.
This bowl works well as a standalone dinner, or alongside a simple side salad with a tangy vinaigrette.
For a fun twist, try layering the ingredients in a mason jar for meal prep lunches—everything stays fresh and can be reheated easily.
These bowls are versatile and can adapt to whatever veggies or proteins you have on hand.
Storage Tips For Later Enjoyment
Leftovers store well for up to 3–4 days in the refrigerator.
Keep components separate—store mashed potatoes, tofu nuggets, roasted veggies, and gravy in individual airtight containers—to preserve texture.
When reheating, warm the mashed potatoes gently on the stove or in the microwave, covering to prevent drying out.
Reheat tofu in the oven or air fryer for 5–10 minutes to maintain crispiness.
Gravy can be reheated slowly in a saucepan, whisking occasionally.
For longer storage, freeze each component separately for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply replace all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs.
The tofu will still get crispy, and the mashed potatoes and gravy remain smooth and flavorful.
2. What other proteins can I use instead of tofu?
You can swap tofu for tempeh, seitan, or chickpeas for a different texture and flavor profile.
Roasted vegetables alone can also make the bowl hearty and satisfying if you prefer to keep it fully plant-based and tofu-free.
3. Can I prep this recipe ahead of time?
Absolutely! You can cut and press the tofu, chop vegetables, and even boil the potatoes ahead of time.
Keep components separate and assemble just before serving to maintain freshness and crispiness.
4. How can I make the mashed potatoes extra creamy?
For creamier mashed potatoes, use a potato ricer or mixer for smoothness.
Warm your non-dairy milk and butter before mixing in, and adjust gradually for desired consistency.
Adding a splash of olive oil can also enhance richness.
5. Can I add other flavors to the gravy?
Yes, the vegan gravy is highly customizable.
Nutritional yeast adds a cheesy depth, soy sauce enhances umami, and a splash of white wine or mustard can introduce complexity.
Taste and adjust gradually for your preferred flavor.
