The Delectable Reimagined Dish that Soothed My Soul - Mashed Potato Bowl 😋

Comfort foods seem to be a necessity during stressful times. They’re like a warm, loving hug on a cold winter day.

I felt weary, bleary and teary. Mental exhaustion had set in.

I needed comfort, quickly. What better way than through food.

I wanted a big, hot meal. I instantly thought of the holiday meals I’d made only a few weeks before.

My partner agreed. Yay! We were about to feast on the meal I previously shared with you all.

Herb Crusted Tofu with Mashed Potatoes and Mushroom Gravy

Making our holiday meal after the holidays comforted us both. I knew I didn’t want to make the same meal as before.

Why not give the meal a fresh take?

Experimentation and creativity are what I love most about cooking. I wanted to create a dish that was both innovative and delicious.

He made extra mashed potatoes, and I made lots of mushroom gravy. I was giddy knowing we’d have leftovers for a second dinner.

This time around, I didn’t have extra tofu slices. I remembered though my partner first asking about air fryer tofu cubes for the holidays. The cubed tofu gave me my inspiration.

With the mashed potatoes and gravy as the base and thoughts of air fried seasoned tofu cubes led me to my new comfort food creation.

My Comfort Food Creation — The Mashed Potato Bowl

Ingredients — Serves 2

• 1/2 firm or extra-firm tofu, pressed and cubed
• 1 T My Special Blend Holiday Seasoning (I keep a jar on hand for quick use), the recipe is included in the above article
• 1–2 T olive oil
• 1–2 T nutritional yeast

Instructions

Step 1— Mix the seasoning, oil and nutritional yeast in a medium-size bowl.

Step 2 — Add the tofu. Gently stir with a rubber spatula to coat the tofu.

Step 3 — Spoon the tofu into the air fryer in a single layer. Set the air fryer at 400 degrees for 20 minutes. Shake the basket halfway through.

Step 4 — Reheat the mashed potatoes in the microwave. Reheat the gravy in a saucepan on the stove or microwave in a bowl.

Step 5 — Divide the potatoes between two bowls. Add the tofu squares. Ladle the gravy over top.

Step 6 — Bon appétit!

Bonus Recipe — Sauteed Zucchini

I craved a side dish with zucchini. I wanted something new, something healthy and something tasty. This recipe met my requirements.

Ingredients — Serves 2

• 1/2 medium zucchini, slice lengthwise, scoop seeds with spoon, slice into 1/2 inch half-moons
• 1 1/2 tsp olive oil
• 1 garlic clove, minced
• 1/4 tsp black pepper, several grinds to taste
• 1/4 tsp sea salt, to taste (I did not add salt)
• 1/2 T vegan butter
• 1/4 tsp red pepper flakes

Instructions

Step 1 — Heat pan on medium high and add oil to coat the pan.

Step 2 — Add zucchini in a single layer and cook until the underside is golden brown. Turn the zucchini over and cook till browned. Grind the pepper over the zucchini. Stir and cover for 2–3 minutes. Lower the heat, if necessary.

Step 3 — Reduce to medium or low heat. Stir in garlic and butter. Cook for another minute or two and sprinkle in the red pepper flakes.

This vegetable side dish is a tasty addition to this meal. Enjoy!

Oxford Languages Dictionary defines Comfort Food as follows.

Pronunciation: com·fort food /ˈkəmfərt fo͞od/

noun: comfort food; plural noun: comfort foods

Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

My mom’s homemade macaroni and cheese was my fave. She only used Creamette Elbow Macaroni. Hers was oven-baked, creamy and always delicious. I picture the casserole dish she used as I write. The memory brings me warmth and comfort.

Of course, her version was not plant-based or vegan. I’ve come pretty close to replicating her recipe and think she would like my version.

I’m curious to find out yours. What was your favorite comfort food growing up? What is it now? Let us all know in the comments.

Eat Well! Stay Well! Live Well!