Name: Tofu Feta, Spinach & Potato Gratin
Prep time: 25 min
Cook time: 45 min
Total time: 3 h
Yield: Serves 6 to 8
Ingredients: ¾ cup (170 g) plain coconut or soy yogurt; ½ medium white onion, chopped; 1 teaspoon extra virgin olive oil; Olive oil spray; One 14-ounce (395 g) block extra-firm tofu, crumbled; 1 tablespoon fresh lemon juice; 2 tablespoons rice vinegar; ½ teaspoon garlic powder; 4 to 5 large golden potatoes, thinly sliced into medallions; One 16-ounce (455 g) bag frozen spinach; ⅓ cup (80 ml) lemon juice; 2 to 3 garlic cloves, minced; 2 tablespoons water; 2 tablespoons white miso; 1 teaspoon dried oregano, optional; 1 teaspoon dried basil, optional; 1 cup (250 ml) non-dairy milk; Salt and black pepper to taste

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
3 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

This tofu feta is definitely the easiest cheese to make in this book, so simple there’s no excuse for not making it a staple in your kitchen. It’s fantastic on salads, in sandwiches, and especially in this gratin. In this recipe the tofu feta transforms a normally very heavy potato dish into a light, fresh, and spanakopita-ish gratin. If the feta is premade, this dish becomes a super-easy weeknight meal. It’s so impressive, though, that no one will ever guess it’s non-dairy!