Potato and vegetable gratin with smoked tofu

Ingredients for 4 servings:

• 750 g potatoes
• 250 g carrot(s), sliced
• 250 g zucchini, sliced
• 2 onions, diced
• 1 pack smoked tofu, diced
• 1 tbsp yeast (flakes)
• 2 tbsp flour
• 1 tsp mustard,
• 2 tbsp soy sauce
• curry
• 1 bunch parsley, chopped
• salt and pepper
• margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and cook them with their skins on in salted water. Sauté the onions in oil until translucent, add the carrots, zucchini, and smoked tofu, and season with salt, pepper, soy sauce, and curry sauce. Line a greased baking dish with one-third of the thinly sliced ​​potatoes and lightly season with salt and pepper. Then spread half of the vegetables on top of the potatoes, add another layer of potato slices, then the second layer of vegetables, and finish with the remaining potatoes. Now put the nutritional yeast flakes in a saucepan with the flour, pepper, 1 teaspoon of curry powder, and a little salt. Stir constantly and add enough lukewarm water to form a creamy sauce. Finally, stir in the mustard. Pour the sauce over the casserole, garnish with margarine flakes, and bake in a preheated oven at 200°C for about 20-30 minutes (the surface should just brown). Sprinkle with parsley and serve.