Here’s a deceptively rich-tasting version of scalloped potatoes. It's made with a creamy sauce of silken tofu or white beans (canellini or Great Northern), minus the bother of making a flour-thickened white sauce. Simple and comforting, it's a great Thanksgiving dish for the vegans in the family, especially if you have your potatoes prepared beforehand. Serve with a green veggie and colorful salad.
Silken Tofu or White Bean Scalloped Potatoes
Here’s a deceptively rich-tasting version of scalloped potatoes. It's made with a creamy sauce of silken tofu or white beans, minus the bother of making a flour-thickened white sauce.
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Servings: 6 to 8
Calories: 248kcal
Ingredients
- 6 large or 8 medium potatoes preferably red-skinned or Yukon gold, you can substitute a sweet potato or two for the regular potatoes, too
- 2 tablespoons olive oil or vegan buttery spread such as Earth Balance
- 2 large onions quartered and thinly sliced
- 12.3- ounce package firm silken tofu or 1 ½ cups cooked or canned 15- to 16-ounce can, drained and rinsed white beans
- ½ cup plain unsweetened rice milk
- Salt and freshly ground pepper to taste
- Fine fresh breadcrumbs or wheat germ for topping optional
- Paprika for garnish
Instructions
- Cook, bake, or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about ¼-inch thick. If the potatoes are organic and you've scrubbed them really well, you can leave on the peel.
- Preheat the oven to 375º F.
- Heat the oil or vegan buttery spread in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
- Combine the tofu or beans, half of the onions, and the rice milk in a food processor until very smooth. Set the remaining onions aside.
- Transfer the mixture from the food processor to a large mixing bowl and add the potato slices. Stir together thoroughly but gently (don’t worry if the potato slices break apart). Season with salt and pepper. If it seems like there's too much sauce for the potatoes, don't worry — a lot of it gets absorbed while baking.
- Transfer the mixture to a lightly oiled large shallow round, square, or oblong baking dish and pat it in evenly. Top with the reserved onions, followed by optional breadcrumbs and the paprika.
- Bake until the top is golden and slightly crusty, about 30 to 40 minutes. Let cool for 5 minutes, then cut into squares or wedges to serve.
Nutrition
Calories: 248kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 55mg | Potassium: 1056mg | Fiber: 5g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Nutrition Information
Per serving: 164.8 calories; 4.7g fat; 24mg sodium; 28.6g carbs; 3.2g fiber; 3.6g fiber; 7.2g protein
- Here are more easy, tasty potato recipes.
- Explore more of VegKitchen's Contemporary Casseroles.
- Here are lots more delicious ideas for Vegan Thanksgiving Dinner.
Susan says
I would like a variety of low cal recipes with high protein... is that possible? Also low carb I need. This is high protein and low cal...excited to try!
Thank u