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!