Crispy Tofu Bowl with Mashed Potatoes and Gravy |whole food plant based oil free | comfort food

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is often more nutritious, while seitan can be less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

gravy mix

🥗Healthier: homemade gravy

💰Cheaper: flour and water

Homemade gravy is healthier, while flour and water are very inexpensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more budget-friendly choice.

Press tofu by wrapping it in white cotton kitchen towels and placing a cutting board with a heavy book on top for about 15-20 minutes.

Break tofu into half-inch chunks by hand, avoiding small crumbles.

In a bowl, mix 3 tablespoons of low sodium soy sauce, 2 tablespoons of coconut aminos, and 1 tablespoon of organic rice vinegar.

Add 2 tablespoons of tahini, 2 teaspoons of poultry seasoning, 1 teaspoon of paprika, and 1 teaspoon of garlic powder to the mixture.

Mix the sauce ingredients thoroughly.

Coat the tofu chunks in the sauce mixture until evenly covered.

Sprinkle 4 tablespoons of arrowroot powder or cornstarch over the tofu and mix well to coat.

Spread the coated tofu chunks on a baking sheet.

Bake the tofu in the oven at 375°F for about 20 minutes.

After 20 minutes, move the tofu around on the baking sheet and bake for an additional 10-15 minutes until crispy to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens