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.

　　

Ingredients

6 servings

　　6 large or 8 medium potatoes, preferably red-skinned or Yukon gold

　　2 tablespoons nonhydrogenated margarine

　　2 large onions, quartered and thinly sliced

　　One 12.3-ounce package silken tofu

　　1/2 cup 1% low-fat milk or soymilk

　　Salt to taste

　　

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

　　The Vegetarian 5-Ingredient Gourmet