Silken Tofu Scalloped Potatoes


Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce. Adapted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas.

Serves: 6

  • 6 large or 8 medium potatoes, preferably red-skinned or Yukon gold
  • 2 tablespoons vegan butter, such as Earth Balance
  • 2 large onions, quartered and thinly sliced
  • One 12.3-ounce package firm silken tofu
  • 1/2 cup rice milk
  • Salt and freshly ground pepper to taste

Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4-inch thick.

Preheat the oven to 375º F.

Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.

Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.

Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don’t worry if the potato slices break apart). Season with salt.

Transfer the mixture to a oiled large shallow baking dish. Bake until the top is golden and slightly crusty, about 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.



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