Vegan Mashed Potato Bowls
These Vegan Mashed Potato Bowls feature creamy, dreamy mashed potatoes, crispy baked tofu nuggets, roasted vegetables, corn, and savory vegan gravy. High in plant-based protein and fiber, low in saturated fat, and packed with flavor, this wholesome bowl makes a satisfying weeknight dinner or meal-prep favorite. Quick, easy, and fully plant-based.
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.
