Looking for a hearty and comforting dish that’s easy to prepare and packed with flavor? This Creamy Potato Bake with Tofu is the perfect option for a cozy family dinner or a potluck gathering. With layers of tender potatoes, flavorful tofu, and a rich, creamy cashew-coconut sauce, it’s a satisfying dish that’s simple yet indulgent.
The recipe uses minimal ingredients but delivers maximum flavor. Fresh potatoes are thinly sliced and layered with a savory tofu mixture and a creamy, cheesy sauce made from cashews, coconut milk, and nutritional yeast. The tofu adds a delightful protein boost and a slightly crispy texture, making the dish both filling and nutritious.
What makes this bake truly special is the creamy sauce. Blended cashews and the solid part of canned coconut milk combine to create a velvety texture that’s naturally dairy-free. Nutritional yeast enhances the sauce with its nutty, cheesy flavor, while garlic and onion add depth and warmth to the dish.
This bake is cooked in a 20x20 cm (8x8 inch) dish, making it just the right size for a small family meal or leftovers for the next day. The potatoes are baked to perfection, soft and creamy on the inside with a golden, slightly crispy top that’s achieved during the final stage of baking without foil.
Perfect as a main course or a side dish, this potato bake pairs wonderfully with a fresh green salad or roasted vegetables. Whether you’re catering to a plant-based diet or just looking for a unique way to enjoy potatoes, this recipe is sure to impress with its rich flavor and comforting layers.
You will need:
Potato Layer:
- 1 kg. fresh potatoes
- 1 onion
- 2 garlic cloves
- 180 g. tofu (marinated or flavored type)
- 2 tablespoons of olive oil (plus 1 tablespoon for greasing the baking tray)
- ¼ teaspoon of Himalayan salt
- ¼ teaspoon of ground black pepper
Sauce:
- 200 ml. solid part of canned coconut milk
- 100 g. cashews
- 200 ml. water
- 2 tablespoon of nutritional yeast
- 1 teaspoon of Himalayan salt
Preparation
- Preheat the oven to 200°C (390°F).
- Peel and slice the potatoes into 3–5 mm thick rounds.
- Soak the cashews in hot water for 15–20 minutes to soften. Drain the water afterward.
- Heat 2 tablespoons of olive oil in a pan. Add finely chopped onion, minced garlic, crumbled tofu, salt, and pepper. Sauté until the tofu is slightly crispy.
- Blend the cashews, coconut milk, water, nutritional yeast, and salt into a smooth sauce using a hand or standard blender.
- Grease the baking dish with 1 tablespoon of olive oil.
- Layer half the potato slices evenly, slightly overlapping them. Spread the tofu mixture on top and pour just under half the sauce over it. Add the remaining potatoes in an even layer and pour the rest of the sauce over the top.
- Cover the dish with aluminum foil and bake for 45–50 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden and crispy.
Enjoy!
