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Silken Tofu Scalloped Potatoes
Posted By Nava On March 15, 2012 @ 2:31 pm In Potatoes, Easy and Elegant,Vegetables All Year Round | No Comments
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.
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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URL to article: http://www.vegkitchen.com/recipes/vegetables-all-year-round/silken-tofu-scalloped-potatoes/
URLs in this post:
 The Vegetarian 5-Ingredient Gourmet: http://www.vegkitchen.com/navas-books/the-vegetarian-5-ingredient-gourmet/
 potato recipes.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/easy-potatoes/
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