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.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Preheat the oven to 375°F.
Step 3
Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
Step 4
Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
Step 5
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.
Step 6
Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.
Menu
Step 7
Soy Scalloped Potatoes (this page)
Step 8
Steamed Broccoli and Cauliflower (page 199)
Step 9
Mixed Greens with Beets and Walnuts (page 50)
nutrition information
Step 10
Calories: 227
Step 11
Total Fat: 6g
Step 12
Protein: 6g
Step 13
Carbohydrate: 38g
Step 14
Cholesterol: 1mg
Step 15
Sodium: 68mg
