Vegan Tartiflette

Ingredients

For 6 portions

• 🥔 1,500g potato
• 🏺 25ml sunflower oil
• 🧈 300g smoked tofu
• 🧅 300g onions
• 🧄 6g garlic
• 🍷 150ml wine, table, white
• 🥛 250ml plant-based cream alternative
• 🥣 10g mustard
• 🍞 15g nutritional yeast
• 🧀 250g plant-based cheese alternative
• 🌿 1g black pepper

Method

1. Boil the whole waxy potatoes in salted water for 15 to 20 minutes, until just tender. Drain, cool slightly, peel and cut into slices about 1 cm thick.
2. Heat the oven to 200°C (180°C fan). Rub a large baking dish with a little of the oil.
3. Cut the smoked tofu into small batons. Heat the rest of the oil in a large pan and fry the tofu for 6 minutes, until golden and crisp. Add the sliced onions and cook for 10 minutes, until soft and lightly coloured. Add the chopped garlic for 1 minute.
4. Pour in the white wine and let it bubble until nearly gone. Stir in the pepper.
5. Whisk the plant-based cream with the mustard and nutritional yeast.
6. Gently fold the potatoes through the onions and tofu. Tip half into the dish and scatter over half the plant-based cheese. Add the rest of the potatoes and pour over the cream.
7. Top with the rest of the cheese.
8. Bake for 25 to 30 minutes, until bubbling and golden.
9. Rest for 5 minutes and serve with a sharp green salad and cornichons.