Potato and minced meat substitute casserole with feta

Ingredients for 4 servings:

• 800 g potatoes
• 400g tofu
• 1 onion(s), diced
• 2 cloves garlic
• 250 g feta cheese
• 100 ml crème fraîche or sour cream
• 150 g yogurt
• 1 shot of white wine
• e.g. olive oil
• Thyme
• oregano
• Salt and pepper, black
• 2 tsp tomato paste
• 1 tsp mustard, medium hot
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• some milk or cream, if necessary

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

the vegetarian version

Peel the potatoes and slice or cut into very thin slices. Fry them with the onion in a non-stick pan or directly in the roasting pan with olive oil for about 15 minutes. Lightly salt. Crumble the tofu into a pan. Pour the soy sauce over it and fry in a little olive oil for about 5 minutes. Press in 1 garlic clove. Continue frying and season with tomato paste, mustard, thyme, and oregano. Add more salt if necessary. Mix the tofu and potatoes in the roasting pan or layer them (alternating potatoes – tofu – potatoes – tofu). For the sauce, mix the yogurt and sour cream with the remaining 2 crushed garlic cloves and the wine. Lightly season with pepper and salt and add a dash of lemon juice. If it is too thick, add a dash of milk or cream. Pour the sauce evenly over the tofu and potato mixture. Finely dice the feta cheese and scatter it over the sauce. Bake at 180°C fan oven for 35 minutes.