Vegan Mashed Potato Bowls
Curated Just for You | Test Kitchen Approved
Serves: 4 | Prep Time: 20 Minutes | Total Time: 40 Minutes
15 oz. (1 block) extra firm tofu, pressed
1 1/4 cup almond milk
1 tsp apple cider vinegar
3/4 cups, plus 2 tbsp all-purpose flour
1/2 cup corn starch
1 tsp salt, plus extra to taste
pepper, to taste
2 cups panko breadcrumbs
2 lbs Yukon Gold potatos
1/4 cup, plus 2 tbsp vegan butter
1 cup vegetable broth
1 1/2 tsp poultry seasoning, divided
2 cans corn
2 lbs veggies, roasted
Pre-heat oven to 375 degrees.
Cut tofu block into cubes, sprinkle with a few pinches of salt and set aside.
In a small bowl, whisk to combine 1 cup almond milk and apple cider vinegar. Set aside.
In a medium bowl, combine 3/4 cups flour, corn starch, 1 tsp poultry seasoning, and 1 tsp salt. Whisk the milk mixture into dry mixture until fully combined.
Place panko in a separate small bowl. Dip each tofu cube in the batter mixture then cover completely with panko. Place each on a oil-coated cooking sheet. Spray tops of tofu with non-stick spray and place in oven. Flip cubes over after 10 minutes. Bake until crispy and light brown.
Make mashed potatos, adding 1/4 butter and 1/4 almond milk once soft and drained. Mix thoroughly and set aside.
In a medium-size skillet, melt 2 tbsp of vegan butter, then whisk in 2 tbsp of flour to form a roux. Add vegetable broth until roux is fully dissolved into the broth.
Bring gravy to simmer, whisking until it thickens. Whisk in 1/2 tsp poultry seasoning and a pinch of salt & pepper. Remove from heat.
Put spoonfuls of each food made into a bowl and top with gravy. Enjoy!
Recipe adapted from Rabbit & Wolves