VEGAN MASHED POTATO BOWLS

VEGAN MASHED POTATO BOWLS
VEGAN MASHED POTATO BOWLS

Vegan Mashed Potato Bowls

The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy!

Ingredients
  1. Crispy Tofu Nuggets
  2. 15 oz (1 block) Extra firm tofu, pressed
  3. 1 Cup Non dairy milk, I used almond milk
  4. 1 Teaspoon Apple cider vinegar
  5. 3/4 Cup All purpose flour
  6. 1/2 Cup Corn starch
  7. 1 Teaspoon Salt
  8. 2 Cups Panko bread crumbs
  9. Vegan Mashed Potatoes
  10. 2 Pounds (about 4 large or 6 small) Yukon gold potatoes
  11. 1/4 Cup Vegan butter( I used Earth Balance)
  12. 1/4 Cup Non dairy milk
  13. Salt and pepper to taste
  14. Simple Vegan Gravy
  15. 2 Tablespoons Vegan butter
  16. 2 Tablespoons All purpose flour
  17. 1 Cup Vegetable broth
  18. 1/2 Teaspoon Poultry Seasoning (sage, thyme, rosemary, nutmeg)
  19. Salt and Pepper to taste
  20. For The Bowls
  21. Corn
  22. Roasted veggies
Instructions
  1. Preheat the oven to 375 degrees. Start the crispy tofu first. 
  2. Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside. 
  3. Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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.
  9. 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.
  10. 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.
  11. 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!