Drain the water from the tofu. Chop the vegetables into bite-sized pieces, then put them into a bowl. Cover the bowl with plastic wrap and microwave for 2 minutes (you could also use a Lekué silicone container).
Squeeze and mash the tofu in the same bowl. Strain it if you have the time! This makes the gratin surprisingly creamy. Add all ● ingredients!
Mix everything well, then transfer into a casserole dish. Top with cheese. Bake in a toaster oven for 7-8 minutes until browned.
Add parsley for the color. *I heard on TV that it's healthier to use cottage cheese instead of melting shredded cheese!
Story Behind this Recipe
One day, I came up with using tofu for the sauce instead of the filling, and found out it's really close to béchamel sauce!