yams au gratin.

You see, I wanted to eat potatoes au gratin. And I thought to myself……wait, didn’t I come up with a great tofu bechamel recipe? Wait, didn’t I post it? Can I type it into the search and find it really quickly?

And sure enough, it was there. I knew this blog would come in handy.

(This is not a heavy gratin - keeping it low-fat and light, just like it should be after spending 4 days in New Orleans.)

YAMS & ASPARAGUS TOFU GRATIN.

Ingredients: (4 Servings)

1 yam
½ lb asparagus
1 cup shredded mozzarella

For the Tofu Bechamel:
2 tbs butter
2 tbs flour
1 cup milk
1?2 tsp salt
2 tsp sugar
1 extra firm tofu (puree)
1/2 tsp ground nutmeg

Drain the tofu well with paper towels, then puree with a food processor. On low heat, stir the butter and flour until it becomes a smooth paste. Add tofu puree and remaining ingredients. Stir until thick and smooth.

Grease 8×8 pan or gratin dish. Layer with sliced yams, asparagus, and Tofu Bechamel. Top with shredded mozzarella. Keep covered, and bake for about 45 min at 300F. Remove cover and broil for 5 minutes before removing from oven.

Filed under Sides |