Hungarian Layered Potatoes
Serves 4 to 6
1 (14-ounce) package firm tofu, pressed overnight and cut into ⅛-inch slices
1 teaspoon vegan butter
1 tablespoon nutritional yeast flakes
½ teaspoon Indian black salt
½ teaspoon ground turmeric
½ cup water
1 tablespoon neutral oil
4 links vegan sausage, cut into ¼-inch dice
3 cups unsweetened plain vegan milk
1 teaspoon toasted sesame seed oil
1 teaspoon sea salt
¼ teaspoon fresh ground black pepper
2 bay leaves
2 ½ pounds potatoes, peeled and sliced thin
1 (12-ounce) container vegan sour cream
Hungarian paprika
1. Preheat oven to 350-degrees F. Melt the butter in a large skillet over medium heat. Cook the tofu until light golden, about 1 minutes. Sprinkle the tofu with the nutritional yeast, black salt and turmeric. Add the water and cook for an additional 3 minutes. Transfer the tofu with the marinade to a large bowl and set aside.
2. Heat the oil in the large skillet over medium heat. Add the diced sausage and cook until golden, about 5 minutes. Set aside.
3. Combine the milk, sesame oil, salt, black pepper and bay leaves in a large pot. Bring the milk to a simmer and cook for one minute. Add the potato slices and cook until the potatoes are just fork-tender but not falling apart.
4. Oil a large baking dish with butter and drain the tofu. Add a layer of potatoes, season with salt and Hungarian paprika, add half the sausage, another layer of potatoes, add half the tofu, another layer of potatoes, add the remaining sausage, tofu and potatoes.
5. Remove and discard the bay leaves. Mix the sour cream into the remaining milk and pour over the layered potatoes. Sprinkle the casserole generously with paprika, cover the dish tightly with foil and bake in the preheated 350-degree oven for 40 minutes or until the potatoes are tender. Uncover and continue to bake for an additional 15 minutes. Allow the casserole to sit for 10 minutes before serving.
© 2011 Copyright Zsu Dever. All rights reserved.