Tofu and Okara Gratinée for Dieters

Tofu and Okara Gratinée for Dieters

This low-carb gratin uses béchamel sauce that's made with tofu and okara. Since it also uses miso, it's a touch Japonesque. You don't have to feel too guilty about eating a lot of it, since it's quite healthy.

Ingredients: 2-3 servings

For the béchamel sauce:
300 g
Okara powder
1 tablespoon
1 teaspoon
Usukuchi soy sauce
1 teaspoon
a small amount
Onion (sliced)
Lightly salted salmon
2 slices
Broccoli (parboiled)
cut into small bunches (as much as you like))
Mushrooms (optional)
as much as you like
Garlic (sliced)
1 clove
Salt and pepper
a small amount
Sake or white wine
1 tablespoon
Olive oil
1-2 teaspoons
2 tablespoons
Pizza cheese
as much as you like
as much as you like
Butter or olive oil
a small amount


1. Mix all ingredients for the béchamel sauce in a blender or with a hand mixer. (There's no need to drain the tofu.)
2. Chop the salmon into bite sizes and sprinkle some sake or white wine.
3. In a frying pan over low heat, heat the olive oil and garlic until fragrant. Add all of the other ingredients and the water to steam cook.
4. Pour in the béchamel sauce made in Step 1. Heat over low-medium heat until the sauce becomes hot.
5. Top first with cheese, then panko, then finish with butter or olive oil. Bake in 220℃ oven until nicely browned and enjoy.

Story Behind this Recipe

I wanted to eat gratin! But my husband was on a diet.
So, I came up with something both of us could enjoy.

If you're worried about the carbohydrate content, try making it without panko.