Making béchamel sauce is so much trouble. So, I mashed up some tofu and used it as a mock-béchamel sauce for this gratin dish. It actually turned out quite nicely.

This dish is also nice to have some green onions mixed inside. You can even try pouring the gratin over boiled potatoes.
Silken tofu makes the gratin creamy and smooth, while firm tofu makes it more satisfying. I like both!
This menu is quite versatile. Please drain the tofu first if the amount of excess water bothers you at the end. Recipe by Mayo