March 22, 2026
Vegan Famous Bowls (KFC Copycat)
These copycat KFC Famous Bowls are comfort in a bowl! Creamy mashed potatoes are smothered under a layer of roasted corn, melty cheddar cheese, crispy popcorn tofu and rich gravy. Make each of the components for the bowl ahead of time so all you have to do is reheat and enjoy whenever the craving strikes!
Table of Contents
Why You’ll Love This Recipe jump to recipe video Step-by-Step Instructions Tips and FAQsVegan Famous Bowls (KFC Copycat)
Growing up, I loved with KFC. More specifically, I was obsessed with their Famous Bowls. In my opinion, there’s nothing more comforting than a bowl loaded with creamy potatoes, crispy toppings, and rich gravy – so obviously, I had to recreate it. This Vegan Famous Bowl is a proud member of my BPR (Back Pocket Recipe) series, which means it’s a dish I turn to again and again when I need something satisfying, reliable, and ready with minimal stress.
Bonus points that it tastes just like my childhood favorite, and I almost always have all the ingredients on hand. Plus, it’s super customizable (swap the corn for whatever veggies you’ve got on hand, adjust the spice level, or season the tofu however you’d like). And the gravy!!!! It’s SO good and SO easy to make. A simple roux with vegan broth, a couple seasonings, and a touch of soy sauce creates a savory gravy that’s sooo reminiscent of the KFC gravy (iykyk).
Seriously, this bowl delivers, so make sure to add it to your rotation. I promise, you won’t be disappointed!
Why You’ll Love These Vegan Famous Bowls
- Comfort Food at Its Best: This recipe is packed with creamy, cheesy, and savory layers that seriously rival the original KFC Famous Bowl.
- Meal Prep Friendly: Prepare the components ahead of time and have a delicious meal ready in about 30 minutes.
- Family-Friendly: A fun and tasty meal that both kids and adults will love.
- Budget-Friendly: Uses simple, affordable ingredients, making it perfect for feeding a family without breaking the bank.
- Customizable: Add your favorite veggies or swap the gravy flavors to suit your taste.
- Crowd-Pleaser: Perfect for potlucks, game days, or any occasion where you need to impress with a hearty, satisfying meal.
- Nostalgic: Reminds me of one of my old favorite fast food menu items!
How to Make Vegan Famous Bowls
1. Make the Mashed Potatoes:
Start by peeling and cutting 1 ½ pounds of russet potatoes into uniform 2-inch cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15 to 20 minutes until fork-tender. Drain well and return to the pot.
Using a potato ricer or masher, mash the potatoes until smooth. Add ½ cup of warmed extra creamy non-dairy milk, ¼ cup melted vegan butter, 1 cup of vegan cheddar shreds, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Mix until the cheese melts and the potatoes are fluffy and creamy. Stir in ¼ cup of diced chives. Set aside.
2. Cook the Crispy Tofu:
Preheat your air fryer to 400°F (200°C). Tear the tofu into bite-sized chunks (irregular shapes hold seasoning better than cubes). In a large bowl, combine the tofu with 2 tablepspoons cornstarch, 1 teaspoon each of salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder, plus ½ teaspoon of cayenne pepper (if you like heat). Toss until every piece is evenly coated.
Place the tofu in the air fryer basket in a single layer and lightly spray with oil. Air fry for 13 to 15 minutes, shaking the basket halfway through, until golden brown and crispy. Remove and set aside.
3. Make the Gravy:
While the tofu cooks, melt ¼ cup of vegan butter in a saucepan over medium heat. Whisk in ¼ cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Cook for 1 minute to remove the raw flour taste.
Slowly pour in 2 ½ cups of vegan beef or vegetable broth while whisking constantly. Continue stirring until the mixture is smooth and thickens, 3 to 5 minutes. For a deeper color and richer flavor, stir in 1 tablespoon of dark soy sauce or Knorr seasoning sauce. Taste and adjust salt, if needed. Keep warm.
4. Assemble the Famous Bowls:
To serve, place a generous scoop of mashed potatoes into a bowl. Top with roasted corn, a sprinkle of vegan cheddar, and a handful of the crispy popcorn tofu. Drizzle generously with the warm gravy and garnish with fresh green onions. Enjoy immediately!
Tips and FAQs
- Perfectly Crispy Tofu: The air fryer method guarantees crispy tofu bites, but you can also bake them at 400°F for 20 to 25 minutes, flipping halfway through.
- Make It Ahead: Store each component in separate containers in the fridge, and reheat when ready to assemble.
- Customize Your Bowl: Swap the corn for whatever veggies you have on hand, and season the gravy and/or tofu with different seasonings or flavor profiles (add mushrooms or onions to the gravy, etc).
- Warm the Milk and Butter for the Mashed Potatoes: Warming the ingredients for the mashed potatoes (like the non-dairy milk and vegan butter) is important because they’ll blend more easily with the potatoes, creating a smoother, creamier consistency without clumps. Additionally, warming the ingredients will help prevent a gummy texture!
Can I bake the tofu instead of air-frying it?
Yes! If you don’t have an air fryer, bake the tofu at 400°F for 20-25 minutes, flipping halfway for even crispiness.
Can I use store-bought mashed potatoes?
Absolutely! To save time, you can use your favorite store-bought vegan mashed potatoes. Just make sure they’re dairy-free.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 4 days. Keep each component separate for the best texture when reheating.
Best way to store leftovers:
- Separate Components: For optimal texture, store each component (mashed potatoes, crispy tofu, corn, and gravy) separately in airtight containers. This prevents the crispy tofu from getting soggy and the mashed potatoes from absorbing too much moisture.
- Refrigerate: Place the containers in the refrigerator. The mashed potatoes, tofu, corn, and gravy will keep well for up to 4 days.
To reheat leftovers:
- Mashed Potatoes: Reheat in the microwave or on the stovetop. Add a splash of non-dairy milk to restore the creamy texture.
- Crispy Tofu: Reheat the tofu in the air fryer or oven at 350°F (175°C) for 5-10 minutes to regain its crispiness.
- Corn and Gravy: Microwave or heat on the stovetop until warmed through.
- Assemble: Once everything is heated, reassemble your bowls by layering the mashed potatoes, corn, tofu, cheese, and gravy. Enjoy!
Vegan Famous Bowls for the Win!
These Vegan KFC Copycat Famous Bowls are the ultimate cozy meal! Perfect for a family dinner, meal prep, or when you’re craving fast food with a plant-based twist. Enjoy the crispy, cheesy, and gravy-smothered deliciousness in every bite! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Vegan Famous Bowls (KFC Copycat)
Ingredients
- Mashed Potatoes:
Mashed Potatoes
- 1 ½ pounds (~700g) russet potatoes, peeled and cut into 2-inch cubes
- ½ cup extra creamy non-dairy milk, warmed
- ½ cup vegan cheddar shreds
- ¼ cup melted vegan butter
- ¼ cup diced chives
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
Crispy Tofu:
- 1 16-ounce block super firm tofu
- 2 tablespoons cornstarch
- 1 teaspoon each: salt, pepper, garlic powder, onion powder, smoked paprika, chili powder
- ½ teaspoon cayenne pepper, optional
Gravy:
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fresh cracked black pepper, plus more to taste
- 2 ½ cups vegan beef broth or vegetable broth
- 1 tablespoon dark soy sauce or Knorr seasoning sauce, optional
- Salt, to taste
Instructions
- To make the mashed potatoes, peel and chop the potatoes in 2-inch cubes.
- Add a pinch of salt and cover the potatoes with cold water.
- Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15 to 20 minutes, or until they are fork tender.
- Once the potatoes are tender, drain them and return them to the pot. Using a potato ricer or masher, mash the potatoes.
- Add 1 cup of the vegan cheddar shreds, non-dairy milk, melted butter, salt, and pepper. Mix well until the cheese melts into the potatoes, creating a creamy texture. Taste and adjust seasonings, if necessary. Set aside.
- Meanwhile, tear the tofu into bite seized chunks and place in a large bowl with the cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, and cayenne powder. Toss to combine, ensuring each piece is coated in the seasoning.
- Preheat your air fryer to 400°F (200°C). Place the coated tofu pieces in the air fryer basket in a single layer. Lightly spray them with olive oil. Air fry for 13 to 15 minutes, or until golden and crispy, shaking the basket halfway through. Remove and set aside.
- While the tofu is in the air fryer, quicky prepare the gravy.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour, onion powder, garlic powder, and pepper.
- While whisking, slowly pour in the broth.
- Continue to stir until all the liquid has been added and the gravy is smooth with no clumps and has thickened, 3 to 5 minutes.
- Stir in the dark soy sauce until incorporated. Taste and adjust seasonings, if necessary.
- To assemble the bowls, place a generous scoop of mashed potatoes into a bowl. Sprinkle on some cheese, a scoop of corn, and a handful of the crispy popcorn tofu. Drizzle on the warmed gravy and garnish with green onion. ENJOY!
