One of my favorite things is to be in the kitchen feeling inspired and not know where it's going. This potato pie came about because I had a distant vision of making a potato casserole. I imagined it might be kind of like quiche, but it's more similar to potato gratin with broccoli. It's really flavorful and decadent. I love when inspiration turns out to be delicious.
2 medium russet potatoes
2 cups of chopped broccoli (chopped pretty small but not shredded)
1 leek, white part only, chopped
2 cloves garlic, minced
1 package of shelf stable silken tofu, firm
1 tsp white miso
1 TB and 1 tsp lemon juice
1/4 cup nutritional yeast
1 very small garlic clove
1/4 tsp onion powder
1 tsp soy sauce
1/2 tsp sea salt
4 sundried tomatoes
First thing, soak the sundried tomatoes in hot vegetable broth (or water) for about 5 minutes, until they are soft.
Sauté the garlic and leeks in a bit of oil, or some of the broth from the tomatoes for about two minutes. Then, add the broccoli and cook until the broccoli is al dente. You want it pretty tender because it won't soften much in the oven. Set aside.
In a high speed blender, or cuisinart, add the sundried tomatoes, tofu, and the rest of the seasonings in that list and process until smooth.
Roughly peel the potatoes and slice, pretty thinly, maybe 1/8 of an inch. I used a mandolin (thanks Tammy for reminding me of that fabulous tool) but a knife will certainly work. Dry with a paper towel and toss in the baking pan with a tad of olive oil and sprinkle of salt. Then, arrange into two layers. Bake in a 425 degree oven for 10 minutes. Remove from the oven and layer with the broccoli and leek mixture. Top with the tofu mixture and then make two more layers of potatoes. Press the potatoes slightly to encourage the tofu mixture to reach the bottom of the dish. Spritz with olive oil and sprinkle with salt and pepper. Bake at 425 for 35 minutes until the top potatoes are done.