Step-by-Step Instructions

1. 1.Prepare and Season Potatoes

   Cut 500g of potatoes into small, bite-sized pieces. Transfer them to a bowl and season with 1 Tsp garlic powder, 1 Tsp Italian herbs, 1 Tsp onion powder, salt, black pepper, and 2 Tbsp olive oil. Mix well until all potatoes are evenly coated.

2. 2.Bake Potatoes

   Spread the seasoned potatoes evenly on a baking tray lined with parchment paper. Bake at 180°C for about 25-30 minutes, or until tender and lightly golden.

3. 3.Prepare and Season Tofu

   Crumble 300g of tofu into a bowl. Add 1 Tsp chicken seasoning, 1 Tsp marjoram, 1 Tsp ground coriander, 1 pressed garlic clove, 1 Tbsp tomato puree, 2 Tbsp soy sauce, and 2 Tbsp olive oil. Mix thoroughly until the tofu is well combined with the seasonings.

4. 4.Bake Tofu Crumble

   Spread the seasoned tofu crumble evenly on a separate baking tray lined with parchment paper. Bake at 180°C for about 30 minutes, stirring occasionally, until it's crispy and browned.

5. 5.Prepare White Sauce Base

   Heat 4 Tbsp olive oil in a pan over low heat. Add 2 Tbsp flour and cook for a few minutes, stirring constantly with a spatula, until the flour is lightly browned and forms a roux.

6. 6.Finish White Sauce

   Gradually pour in 2 cups of hot oat milk, stirring constantly to avoid lumps. Bring the mixture to a boil over low heat, continuing to stir until it thickens. Season with 1 Tsp nutmeg, black pepper, and salt to taste.

7. 7.Slice Mushrooms

   Slice 150g of chestnut mushrooms.

8. 8.Assemble Casserole

   In a baking dish, create layers: first, spread the sliced mushrooms, then add the baked potatoes, followed by the baked tofu crumble. Pour the prepared white sauce evenly over the layers. Top generously with vegan cheese.

9. 9.Bake Casserole

   Bake the assembled casserole at 180°C for 10-15 minutes, or until the vegan cheese is melted and golden brown.

10. 10.Garnish and Serve

    Remove the casserole from the oven. Garnish with fresh parsley before serving. Enjoy your vegan tofu casserole!