Deliciously creamy and wonderfully flavoursome, this plant based dauphinoise tastes even better without dairy! Using complementary flavours to the aubergine to enhance the dish, it is perfect for a simple meal for two or as a side dish for a bigger meal.
Serves 2
Takes 40 minutes (10 prep, 30 cook)
1 medium aubergine
250g of silken tofu
2 cloves of garlic
1/4 cup (65ml) of olive oil
1 tsp of salt
1 tsp of pepper
1 tbsp of soy sauce
Preheat the oven to 180C.
Finely slice the aubergine, around 2mm per slice. Take a tea towel, folded in half twice, and lay one quarter on the plate. Line the quarter with aubergine slices and fold the tea towel in half. Repeat the same process on the quarter on the plate and fold in half again, laying the final slices on the remaining quarter. Microwave on high for 5 minutes.
In a small food processor; blend all the ingredients other than the aubergine until they are well combined.
Oil a small 20cm cazuela (casserole). Beginning with a layer of aubergine, begin layer alternately with the tofu until the cazuela is full.
Try to get as much sauce in between each layer a possible; this will make for a creamier dauphinoise and will allow the aubergine to cook better. When all the aubergine is layered in (don’t be afraid to overlap slightly) top it off with a generous layer.
Bake for 30 minutes on the middle shelf. Remove from the oven and allow it to cool for 5 minutes before serving.
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