top of page
  • ahwcweb

Tasty Tuesday-Aussie Scalloped Potatoes

Aussie Scalloped Potatoes

Yield: 12 ½-cup servings


  • 1 pound extra firm tofu

  • 2 Tablespoons nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • ½ teaspoon garlic powder

  • 1 cup diced onion or ⅓ cup dried minced onion

  • 1 large orange sweet potato

  • 1 large white sweet potato

  • 1 cup coconut milk

  • 1 cup unsweetened non-dairy milk

  • ¼ cup barley flour


  1. Drain water from tofu and pat dry with a towel. Crumble tofu in a medium mixing bowl.

  2. Add next five ingredients to crumbled tofu and mix well.

  3. Preheat oven to 350F.

  4. Scrub potatoes but do not peel. With a food processor, slice potatoes into a medium mixing bowl. (Can keep separate for pretty layering if desired. Can use all of one kind of sweet potatoes or a combination of regular potatoes and sweet potatoes.)

  5. Combine milk and flour in blender and whiz until well combined.

  6. In a deep casserole dish layer in the following order, repeating until ingredients are gone: liquid drizzle, orange sweet potatoes, tofu mixture, liquid drizzle, white sweet potatoes, tofu mixture, liquid drizzle. When finished layering, pour remaining mixture over the top.

  7. Cover with foil and place in oven. Bake for 75 minutes or until potatoes are tender.

  8. Remove foil, cover with non-dairy cheese and bake for an additional 15 minutes.

  9. Remove from oven and allow to cool for 10 minutes before serving.

  10. Enjoy and Bon Appétit!


This recipe was shared with me by a fellow health-nut Sheri Trueblood. Thank you, Sheri.


Nutritional Facts per ½-cup:

Calories 98 Vitamin D 0 mcg Fat 3 g

Calcium 42 mg Cholesterol 0 mg Iron 2 mg

Sodium 212 mg Potassium 434 mg Carbohydrates 15 g

Fiber 2 g Protein 3 g

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


bottom of page