Zucchini, Potato, and Tofu Gratin

This delightful Zucchini, Potato, and Tofu Gratin combines layers of tender zucchini and potatoes with sautéed onions and celery, all baked to perfection with a creamy tofu sauce. The dish is both comforting and nourishing, offering a satisfying blend of textures and flavors. It's a perfect vegetarian main course that is vegan-friendly and gluten-free.

Ingredients:

• 2 medium zucchinis, sliced
• 2 medium potatoes, thinly sliced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and celery, sautéing until soft and translucent, about 5 minutes.
3. In a blender, combine crumbled tofu, vegetable broth, nutritional yeast, garlic powder, thyme, salt, and pepper. Blend until smooth and creamy.
4. In a baking dish, layer half of the sliced potatoes, followed by half of the zucchini, then half of the sautéed onion and celery mixture. Pour half of the tofu sauce over the top.
5. Repeat the layers with the remaining potatoes, zucchini, onion and celery, and finally top with the remaining tofu sauce.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the vegetables are tender.
7. Let cool slightly before serving. Garnish with fresh parsley.