Mashed Potato Bowl

The highlights of this recipe are balance and comfort. Balance, for the variety of ingredients and preparations, and comfort for the hot, filling quality of the dish, with starch components, protein and an abundance of flavor. The number of things to prepare was feasible to do all at once, but making the gravy or roasted Brussels sprouts ahead of time would definitely lighten the load when serving. Heats up well for lunch the next day, too.

Recipe from Rabbit and Wolves.

Ingredients:
Crispy Tofu Nuggets
-14 ounces extra-firm tofu, pressed and cubed
-1 cup almond milk
-3/4 cup flour
-1/2 cup corn starch
-1 teaspoon salt
-2 cups panko bread crumbs

Mashed Potatoes
-Boxed mashed potatoes
-2 tablespoons vegan butter
-2/3 cup almond milk
-Salt and pepper to taste

Vegan Gravy
-2 tablespoons vegan butter
-2 tablespoons flour
-1 cup vegetable broth
-1/2 teaspoon dried herb mix (sage, thyme, rosemary)
-Salt and pepper to taste

-1 cup corn
-1/2 pound Brussels sprouts, halved


Preheat the oven to 375 degrees, then line a baking sheet with parchment paper and spray lightly with cooking spray.

Whisk together the flour, corn starch, salt, and almond milk until thoroughly combined. Pour the panko breadcrumbs into a separate dish.

Soak the tofu pieces in the wet batter, shake off excess batter, then roll in the panko breadcrumbs to coat evenly. Arrange the tofu pieces on a baking sheet lined with parchment paper lightly sprayed with cooking spray. Bake for 30 minutes, flipping halfway.

As the tofu bakes, would be a good time to simultaneously roast the Brussels sprouts, halved, sprayed with cooking spray and seasoned with salt and pepper.

For the mashed potato base of this recipe, on account of the number of components to the dish, we made instant mashed potatoes, but feel free to make from whole potatoes. For the instant mashed potatoes, prepare according to package directions, substituting almond milk and vegan butter. Fluff with a fork for service.

To make the gravy, melt two tablespoons vegan butter in a sauce pot over medium heat. Whisk two tablespoons flour into the butter and add the vegetable broth, continuing to whisk until the flour and butter are dissolved into the broth. The mixture should come to a simmer and begin to thicken. Add dried herb mix, salt and pepper.

Heat up the corn. Serve mashed potatoes topped with gravy, crusted tofu, corn and roasted Brussels sprouts.