Tofu And Potato Casserole

In case you haven’t noticed yet, casseroles, breads and pies are important part of Finnish cuisine. Last weekend I posted a recipe for Sweetened Potato Casserole in which the potatoes were mashed. Another way to use potatoes in casseroles is slicing them.

Sliced potatoes baked with pork or Baltic herring is a common dinner. (Or at least it still was couple of decades ago, I’m not that aware what omnis eat nowadays.) Vegan version is made with tofu, and we had it with sauerkraut.

Tofu and Potato Casserole

250 g plain, smoked or marinaded tofu

marinade for plain tofu:
5 tbsp oil
3 tbsp water
2 tsp balsamic vinegar
1 tsp mustard
1 tsp salt
1 tsp black pepper
2 tsp smoked paprika

8-10 potatoes
1 small/medium onion (optional)
black pepper
0,5 l water
margarine

Slice the tofu thinly. Put the slices between towels and press gently to remove some water. Mix marinade ingredients together and marinade tofu slices overnight or at least couple of hours.

Peel and slice potatoes and onion. Grease a dish with margarine. Put a layer of potatoes to the dish, half of the tofu slices, some onion slices and sprinkle with pepper. Then again potatoes, tofu, onion, pepper and finally potatoes on top. Pour the marinade and water to the dish. If you bought marinaded or smoked tofu, put dollops of margarine on top. Bake covered 1,5-2 hours in 200 Celsius degrees.

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One comment on “Tofu And Potato Casserole

  1. Potatoes, tofu, and sauerkraut? yes please! Thanks for sharing your recipe, that looks delicious.

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