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 ^[1] 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.

•  Here are more easy, tasty potato recipes. ^[2]