This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
You'll love this delicious copycat recipe for Vegan KFC Famous Bowls with crispy tofu, rich veggie gravy, dairy-free cheese and sweet corn!
The KFC Famous Bowl was one of my favorite fast food orders before going vegan. This version is totally vegan-friendly. Crispy tofu is a perfect substitute for fried chicken. And other than vegan cheese, all of the other components are totally meat-and-dairy-free.
This is a satisfying and comforting vegan dinner that non-vegans will dive right into.
Here's what you need to assemble these family-favorite vegan KFC famous bowls:
- Mashed potatoes. Use my favorite vegan mashed potato recipe, whipped to a light and airy texture. If you're short on time, I also have an Instant Pot version.
- Crispy tofu nuggets. These are easy to make with extra-firm tofu, a bit of cornstarch for crispiness, and garlic powder for that savory flavor.
- Veggie gravy. It's easy to make flavorful and creamy veggie gravy with vegetable broth and flour for texture.
- Vegan cheese. Use your favorite! I like shredding up a Daiya cheddar block. Miyoko's and SoDelicious also make good vegan cheese.
- Sweet corn. Use fresh or frozen!
Ingredient Swaps & Substitutions
- Gluten-free KFC Famous Bowls: Use tamari for the gravy instead of soy sauce and gluten-free all-purpose four to thicken.
- Other bases: Mashed potatoes are, of course, the classic KFC way. But if you'd rather serve your vegan bowls over pasta, rice, or another grain, that will also work!
If you're making these bowls ahead of time, it's best to store the individual layers separately. You can store the mashed potatoes, gravy, and tofu in airtight containers in the fridge for up to four days. Reheat them on the stove or in the microwave and assemble your bowls just before serving.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan KFC Famous Bowls
- ⅔ cup corn warmed up
- ½ cup shredded vegan cheese
- 3 medium gold potatoes
- 2 tablespoons vegan butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
- 1-3 tablespoons non-dairy milk
- 1 cup vegetable broth
- 1½ tablespoon flour
- 1 teaspoon soy sauce
- ½ teaspoon garlic
- ¼ teaspoon sage
- salt & pepper to taste
- 1 (14-ounce) block extra firm tofu pressed
- 1 tablespoon soy sauce
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1-2 tablespoons oil for frying
- Peel the potatoes and cut them into quarters. Add to a large pot and fill with cold water, covering the potatoes by about an inch.
- Bring to a boil and let cook until the potatoes are soft and fork tender, about 12-16 minutes.
- Carefully drain the potatoes into a colander. Then, put the potatoes back into the warm pot. Mash potatoes with a potato masher.
- Mix in the vegan butter, garlic powder, onion powder, salt, and pepper. Mix in non-dairy milk, starting with 1 tablespoon, and adding more until the potatoes are the consistency you desire.
- In a medium-sized sauce pan, whisk all ingredients together until the flour has dissolved.
- Bring to a simmer on medium heat. Simmer for 3 minutes, whisking frequently.
- Cut tofu into ½ or 1-inch cubes. Heat oil in a large pan on medium heat.
- Toss tofu with soy sauce, then with flour, corn starch, and garlic powder until coated.
- Add tofu to the hot pan in a single layer (the tofu should sizzle when you put it in!)
- Cook until browned (3-5 minutes) then flip and cook again until that side is browned (another 3-5 minutes.)
Assemble the Bowls!
- It's time to put everything together! This recipe serves 2, so grab 2 bowls and distribute half of the food into each. First, add the mashed potatoes then the corn. Next, add the crispy tofu and pour the gravy over top. Top with shredded cheese and enjoy!