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Ultimate Smothered Tofu Chops & Scalloped Potato Casserole

When comfort food cravings hit, this ultimate smothered tofu chops and scalloped potato casserole delivers everything you need. Layers of perfectly seasoned plant-based chops nestled between creamy, thinly sliced potatoes create a hearty one-dish dinner that satisfies the whole family.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds firm tofu, sliced into ½-inch thick chops
  • 4 large russet potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 3 cups plant-based milk (unsweetened)
  • ¼ cup nutritional yeast
  • 2 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • ½ cup vegetable broth
  • Fresh parsley for garnish

Method
 

Instructions
  1. Press the tofu between paper towels to remove excess moisture for 15 minutes. Slice into ½-inch thick pieces and season both sides with salt, pepper, and smoked paprika.
  2. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Arrange half of the potato slices in an even layer, followed by half of the onion slices. Place seasoned tofu chops over the potatoes and onions.
  3. In a saucepan, whisk together plant-based milk, nutritional yeast, cornstarch, minced garlic, thyme, and sage. Heat over medium heat, stirring constantly until thickened (about 5-7 minutes). Season with salt and pepper.
  4. Pour half of the creamy sauce over the tofu layer. Add remaining potatoes and onions. Pour remaining sauce over the top, making sure all potatoes are covered. Cover with foil and bake for 45 minutes.
  5. Remove foil and bake for another 15-20 minutes until potatoes are tender and top is golden brown. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

Extra-firm tofu works best for this recipe as it holds its shape well during baking. Use a mandoline slicer for consistently thin potato slices. Assemble the casserole up to 24 hours in advance and refrigerate.