1¾pounds790 g potatoes, sliced 1/8-inch (3 mm) thick
12ounces340 g extra-firm tofu, drained and pressed
¼cup30 g nutritional yeast
¼cup45 g sesame oil
½cup110 g soy creamer
2tablespoons15 g cornstarch
2tablespoons40 g white or yellow miso
1tablespoon10 g garlic powder
1tablespoon10 g onion powder
1tablespoon2 g paprika
Pinchof turmeric
Salt and pepperto taste
Bread crumbsfor topping (optional)
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Rinse the sliced potatoes in cold water to prevent discoloration, drain, and set aside.
In a blender, combine the tofu, nutritional yeast, sesame oil, soy creamer, cornstarch, miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper.
Blend until smooth.
In a large bowl, toss the potato slices with the blended sauce to coat evenly.
Spread the potatoes and sauce evenly into an 8 × 8-inch (20 × 20-cm) square baking dish.
Sprinkle bread crumbs on top, if desired.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake uncovered for an additional 30 minutes, until golden brown and bubbling.
Allow the dish to rest for 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip
Serve as a side with roasted vegetables, vegan roasts, or even a fresh green salad. For added color and flavor, mix in steamed kale, broccoli, or asparagus before baking.
Wine Advice
Pair with a medium-bodied white wine like Chardonnay or a light red such as Pinot Noir.