Healthy Mushroom Au Gratin with Tofu Sauce

Healthy Mushroom Au Gratin with Tofu Sauce

This is made from tofu, but it tastes very similar to béchamel sauce and it's so creamy! Here's a recipe for a healthier gratin that only uses vegetables and tofu.

Ingredients: 2 servings

Tofu (firm or silken)
1 block
●Japanese dashi soup base
1 scant tablespoon
●Soy sauce
1 scant tablespoon
A dash
●White miso (sweet)
1 tablespoon
Shimeji mushrooms
1 bunch
Spinach (optional)
2 bunch
Melting cheese※ (optional)
As needed
Powdered parsley (optional)
As needed


1. 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).
2. 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!
3. Mix everything well, then transfer into a casserole dish. Top with cheese. Bake in a toaster oven for 7-8 minutes until browned.
4. 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!