My dear friend Iumi has been a vegan for many years, and is an inspiring coach for creating plant-based recipes. Here’s something she whipped up the other night, to which I’ve added some herbs and mustard.
Iumi’s Scalloped Potatoes with Cauliflower and Tofu
8-10 small red potatoes, sliced
1 small head cauliflower, quartered and sliced
6 ounces extra firm tofu, crumbled
Salt, to taste
8 cloves garlic, minced
4-6 tablespoons wheat, rice, or potato flour
1 teaspoon nutritional yeast
2 teaspoons thyme
2 teaspoon dry mustard
Salt and pepper, to taste
2 cups unsweetened, plain almond or oat milk
2 chopped scallions
Parboil the potatoes in boiling, salted water.
While the potatoes are cooking, create the sauce. Sauté the garlic cloves in a tiny amount olive oil, then add enough flour—whisking continuously—to make a roux. Add the rest of the sauce ingredients, and whisk a few seconds more, then add the nut milk, whisking continuously (if the sauce gets too thick, just add a bit more nut milk). Turn the heat down to the lowest possible setting to keep the sauce warm, but not simmering.
Drain the parboiled potatoes, and layer half of them In a shallow baking dish slicked with a tiny amount of olive oil. Add half the sliced cauliflower and half the crumbled tofu. Sprinkle with salt (if using), then cover with half of the garlic sauce. Repeat. Cover with aluminum foil and bake at 425 degrees about 30 minutes. Remove the foil, add chopped scallions, and bake until brown on top.