Ingredients
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1150 g smoked tofuJalotofu
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4000 g potato-onion mixfrozen
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1.6 l oat cooking cream 15% gluten free
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4 dl oat milk (gluten free)
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50 g vegetable bouillon powder (no gluten or cellery)
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40 g Dijon mustard
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30 g corn starch
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20 g crushed garlic
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3 g dried thyme
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6 g crushed black pepper
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6 g paprika powder
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16 g iodised salt
Directions
Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg
Vegan
Allergens: soy, mustard
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains allergens
Carbon footprint per portion (300 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Dice the smoked tofu. Place the potato-onion mix and diced tofu into a greased GN container (GN 1/1 65). Combine the oat cooking cream, seasonings, vegetable bouillon powder, oat milk and cornstarch and mix thoroughly. Pour over the tofu and potatoes and stir the mixture. Bake in the oven using the combination function (50 % steam) at 160 °C for approximately 1 hour.
TIP! You can replace the smoked tofu with marinated or natural Jalotofu if you want the casserole to have a milder flavour.
Does your kitchen use the cold preparation method? The cold preparation recipe for the smoked tofu and potato casserole can be found here.
