Smoked tofu and potato casserole

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Ingredients

Adjust Servings:
1150 g smoked tofu Jalotofu
4000 g potato-onion mix frozen
1.6 l oat cooking cream 15% gluten free
4 dl oat milk (gluten free)
50 g vegetable bouillon powder (no gluten or cellery)
40 g Dijon mustard
30 g corn starch
20 g crushed garlic
3 g dried thyme
6 g crushed black pepper
6 g paprika powder
16 g iodised salt

Nutritional information

116,87 kcal / 489 kJ
Energy
4,65 g
Fat
1,01 g
Saturated fat
14,34 g
Carbohydrates
0,90 g
Sugar
0,86 g
Fiber
3,19 g
Protein
0,65 g
Salt
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Smoked tofu and potato casserole

Ingredients

Directions

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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.

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Lentil lasagne
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Cabbage casserole with pulled oats
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Lentil lasagne
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Cabbage casserole with pulled oats