Vegan Mashed Potato Bowl of Your DREAMS!

Vegan Mashed Potato Bowl

My family is obsessed with this vegan mashed potato bowl, and I think you will be, too! It only takes about half an hour to make.
Course Main Course
Cuisine Air Fryer, Vegan
Keyword mashed potatoes, vegan meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Becky Striepe


For the Mashed Potatoes

  • 3 large red potatoes cut into 1" pieces and cooked with the skin on (Use your favorite cooking method, and start the potatoes first thing. If you're microwaving, cook, then cut.)
  • 2 tablespoons vegan margarine or olive oil (Add 1/4 teaspoon salt, if you use olive oil.)
  • 1/2 cup unsweetened soy milk or your favorite vegan milk - definitely use unsweetened!
  • salt and black pepper to taste

For the Tofu

  • 1 block extra firm tofu pressed and cut into 1" pieces
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder

For the Kale and Corn

  • 1 tablespoon olive oil
  • 4 packed cups chopped kale I leave the ribs in for this recipe, but you can remove them, if you prefer.
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon garlic powder
  • 2 tablespoons seasoned rice vinegar


  • If you're baking your tofu, preheat the oven to 425F now.

Make the Mashed Potatoes

  • When the potatoes are done cooking, transfer them to a large bowl with the butter, and mash until they're still pretty lumpy. Add the soy milk, and keep mashing until you reach the desired consistency.
  • Cover the bowl, so it stays warm, and set it aside.

Make the Tofu While the Potatoes Cook

  • In the air fryer: Place the tofu in a single layer in your air fryer basket, and sprinkle with the soy sauce and garlic powder, being sure to coat all of the tofu. Air fry at 400F for 20 minutes, shaking after 10 minutes.
  • In the oven: In a large bowl, toss the tofu with the soy sauce and garlic powder. Transfer to a lined baking sheet, leaving any excess liquid in the bowl. Bake for 30 minutes, flipping the tofu after 20 minutes.

Cook the Kale and Corn when the Tofu has 10 Min. Remaining

  • Heat the oil in a large frying pan on medium-high heat. Add the kale and corn, and sprinkle with the garlic powder. Cook, stirring, until the kale turns bright green and begins to wilt, 4-5 minutes.
  • Add the rice vinegar, stirring well to coat the greens and corn, and cook just about two minutes more.

Assemble Your Bowl

  • Divvy up the mashed potatoes between four large bowls, then pile on the kale/corn mixture and then the tofu.
  • You can also pile on your favorite toppings! Ours include: pickled jalapeƱos, roasted cashews, green onions, sriracha, and vegan mayo. Maybe not all in the same bowl.


  • Cooking time is for the air fryer method. If you cook in the oven, you're looking at closer to 40 minutes.
  • Nutritional information does not include optional toppings.


Calories: 400kcal