Silken Tofu Scalloped Potatoes

By Nava · On Mar 15, 2012

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.