Traditional potato gratin is a potato casserole for a delicate creamy cheese sauce that gives the dish an amazing creamy texture and taste. But those who do not eat dairy products can also enjoy this dish. Just do it the right substitutions, flavoring, and vegan the casserole is just as tasty. For cooking, it is better to take young yellow potatoes. In the finished form, he himself acquires a wonderful creamy consistency, which in combination with tofu becomes even more silky. The nutritional value of one servings: (total 6 – 
Calories 190, total fat 8 g., saturated fat g., proteins 7 g., carbohydrates 21 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1 hour. 40 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. large yellow young potatoes, peeled and cut into circles 0.3 cm thick.
- 3 tbsp. l olive oil and optionally for lubrication forms
- 240 gr. soft tofu
- 2 tbsp. l blanched chopped almonds
- 2 tbsp. l vegan food yeast *
- 2 tbsp. l lemon juice
- 1 clove of garlic
- 1 medium onion, chopped
- 0.5 tbsp. chopped fresh parsley leaves + parsley leaves for filing
- 1 tbsp. l chopped fresh thyme leaves
- 1.5 tbsp. chilled almond milk without sugar (not long-term storage)
Recipes with similar ingredients: potato, tofu, almond milk, almonds, lemon juice, thyme, garlic
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 190 ° C. Lubricate the walls and bottom of the mold with olive oil. baking capacity of 2 liters.
- In a food processor, mix tofu, 2 tbsp. l olive oil, almonds, nutritional yeast, lemon juice, garlic, 1 tsp. salt and a little ground black pepper and chop until smooth consistency.
- Heat in a large skillet over medium-high heat. the remaining 1 tbsp. l olive oil, then add onions and fry, stirring often, until soft and rich golden color, 6-8 minutes. Remove from heat, add parsley and thyme. Shift to a small bowl (you can’t wipe the pan, there’s a lot left tasty butter).
- In a pan, mix potatoes, almond milk, 1 tbsp. water and 1 tsp salt and over medium heat bring to a boil. Cook gently stirring the potatoes with a silicone spatula from the bottom up, until the liquid evaporates and thickens, and the potatoes become a little soft, 15-18 minutes.
- Transfer half the potatoes and liquids to a greased bake the dish and spread evenly. Sprinkle with 0.5 tsp. salt and a little pepper. Pour half the tofu mixture and sprinkle with about a third of the onion mixture. Put it on top the remaining potatoes and the liquid from under it and sprinkle another 0.5 hours. l salt and a pinch of pepper. Pour the remaining tofu mixture and sprinkle with the remaining mixture of onions and herbs.
- Cover the dish with foil and bake until the casserole boils, about 30 minutes. Remove the foil and continue to bake until the surface does not brown, about 15 minutes. Sprinkle with leaves parsley and let rest 10 minutes before serving. Note * Nutritional Yeast – Inactive yeast culture grown on molasses, composed of proteins, lipids, Vitamin B12 It is used in cooking to enhance the cheese flavor. and to give a loose curd texture.
