Potatoe au Gratin

Potatoe au Gratin is a vegan dish that can stand-alone as a one-dish meal or use as a side for Thanksgiving. This has a mild cheesy flavor. Could be a breakfast casserole. May be made a day ahead!

Write a review


  1. 1 brick Silken Tofu (Nasoya brand)
  2. 3 tablespoons Cheesy Sprinkles (ChefXpress)
  3. 2 teaspoons Worcestershire Sauce (can find Vegan)
  4. 1 teaspoon fresh Lemon Juice
  5. 1 teaspoon Soy Sauce
  6. 1 tablespoon Veggie Broth Seasoning (ChefXpress)
  7. Dash of Sea Salt and Fresh Ground Black Pepper
  8. Parsley Springs for garnish.
  1. Preheat oven to 325 degrees.
  2. Press Tofu in TofuXPress using Light Tension Spring Attachment for approximately 2 hours.
  3. In a food processor, combine pressed Tofu, Cheesy Sprinkles, Worcestershire Sauce, Lemon Juice, Soy Sauce, Salt and Pepper. Blend well till creamy. This can be made ahead and stored in refrigerator as a cheesy sauce, topping, or baked Potato filling.
  4. 20 baby Redskin Potatoes. Boil Potatoes till done. With skins on, slice Potatoes. (Cover and refrigerate if making a day ahead.)
  5. Layer Potatoes into a casserole dish and mix in sauce, reserving enough to cover the top layer of the Potato casserole.
  6. Bake a 325 for 30 min till warm. Garnish with Parsley. Serve hot.
  1. Uses the Light Tension Spring Attachment
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/