Potato and Marinated Tofu Gratin

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Potato and Marinated Tofu Gratin

 

Recipe By :Karen Hubert Allison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups finely chopped onion

1 tablespoon olive oil

1 teaspoon sugar

2 tablespoons sherry

8 ounces Baked Marinated Tofu -- (see page 173, or see quick

recipe on page 172)

1 pound potatoes -- peeled

1/4 cup freshly grated aged Parmesan cheese -- optional

3/4 cup milk

1 1/2 cups warm vegetable broth

1 tablespoon vegetable bouillon powder or light miso

2 cloves garlic -- minced

1 teaspoon freshly grated nutmeg -- or more to taste

1 egg white -- lightly beaten (optional)

 

Serves 4 to 6. This dish is a favorite of mine. I have used it successfully to

feed dinner guests as well as those demanding creatures, my children. Have no

fear cooking it, for it is in fact that versatile creature, a gratin: thinly

sliced layerd of potatoes and tofu that bake while soaking up a flavorful broth.

It is best when when made with tofu that has been marinated and prebaked, but if

you cannot buy baked, marinated tofu and have no inclination to bake it try the

quick marinade on page 172.

 

Preheat the oven to 350 degrees. Butter or oil an 8- to 10-inch baking dish.

 

Saute the onion in olive oil and sugar over medium-high heat to lightly

caramelize it. Add the sherry and cook briefly until the onion soaks up the

sherry.

 

Slice the tofu into thin slices. Slice the potatoes into thin rounds.

 

Arrange slices of potato in a circular pattern in the prepared baking dish to

make one layer. Arrange the slices for a second layer. Sprinkle caramelized

onion over all as well as Parmesan cheese, if desired. eat and make 2 or 3

layers, depending on the desired thickness and the size of the baking pan.

 

Combine the milk, broth, bouillon powder. garlic, and nutmeg. Add the egg white

if a firmer texture is ed. Pour over the layers. Bake uncovered for I hour or

until the potatoes are soft. If the potatoes are -vning too quickly cover with

foil and uncover closer to the end of cooking.

 

NOTE: For a nondairy broth, omit the milk and use only vegetable broth with a

teaspoon of light miso such as mellow white miso. Or in place of milk use rice

milk.

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 191 Calories; 5g Fat (24.5% calories from

fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 45mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0