Potato Gratin with Creamy Tofu Sauce
Ingredients:
For the Gratin:
- Potatoes, thinly sliced (4 cups, 880 kcal)
- Olive oil (2 tbsp, 240 kcal)
- Salt and pepper to taste
For the Creamy Tofu Sauce:
- Silken tofu (12 oz, 240 kcal)
- Nutritional yeast (1/4 cup, 60 kcal)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Dijon mustard (1 tbsp)
- Vegetable broth (1/2 cup, 5 kcal)
- Salt and pepper to taste
Preparation Steps:
Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish.
Step 2: In a bowl, toss the thinly sliced potatoes with olive oil, salt, and pepper.
Step 3: Arrange a layer of seasoned potatoes in the baking dish.
Step 4: In a blender, combine silken tofu, nutritional yeast, garlic powder, onion powder, Dijon mustard, vegetable broth, salt, and pepper. Blend until smooth.
Step 5: Pour a portion of the creamy tofu sauce over the layer of potatoes.
Step 6: Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce on top.
Step 7: Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
Step 8: Allow the Potato Gratin to cool slightly before serving. Delight in the creamy, savory goodness of this plant-based twist on a classic dish!
How to cook Potato Gratin with Creamy Tofu Sauce:
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