I've been making gratin several times lately,. Even when I get home late, they're easy, healthy, delicious and filling too, so I'm quite addicted to them.I wondered if I could make a simple gratin on my own, and looked in the refrigerator and came up with this.-Silken tofu has a smoother texture, but firm tofu is OK too.-Don't use the mustard packet that comes with the natto. If the natto didn't come with a sauce packet, use soy sauce instead.-If you are using small eggs, use 150 g of tofu. (But it's really up to you and what you prefer...there's no problem if you change the amounts of ingredients to your liking. Recipe by Myajima

Since my tofu doria was well-received, I tried making it with natto.When you're feeling lazy, you can also mix the sauce into the rice and top it with cheese to bake.This doria has absolutely no vegetables, so make sure to take in lots of veggies with miso soup or another kind of soup. For 2 servings. Recipe by Karian

My family loves eating tofu topped with kimchi and natto. I only had 1 pack of tofu and since I knew everyone would fight over it, I mixed it all together.Adjust the balance of tofu and egg to taste.I used 140 g of kimchi.You can add any other ingredients that you'd like! Try chikuwa, edamame, or corn. Recipe by YUKIKI

I wondered if I could make something with tofu and tuna which were in the fridge, and I tried making this dish.Please drain the excess water from the tofu really well. If you don't do that, the water comes out from the tofu, and the gratin will become soggy. Recipe by Naru* kitchen

Created by my mother who's great at cooking gratin and doria. This treasured recipe has been passed from our mother to my elder sister, and from my elder sister to me. And it will be passed on to our younger generations, too!Thank you for all the fantastic ideas of using corn, king oyster mushrooms, komatsuna, rice, and mochi in this recipe.-Make sure to drain the tofu.-Adjust the amount of milk somewhere between 250-280 ml (add the milk in 2-4 batches to prevent lumps from forming).-You can also sift the flour beforehand to prevent lumps (optional).-Adjust the amount of cheese and panko to your preference. Use vegetables of your choice. Recipe by Nyankochansan

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

Since I always eat nagaimo in the same fashion all the time, I wanted to try something different.The tofu and nagaimo yam give this gratin lots of volume!It also tastes great if you add some imitation crab meat or cheese into the center.You can also try it with vegetables or mushrooms! For 4 servings. Recipe by Momoshiba

I wanted to cook a dish au gratin using spring ingredients, so I decided bamboo shoot and asparagus. I also used soft tofu instead of macaroni to highlight their crunchy texture.. Recipe by FarmersK

I was aiming for a macrobiotic gratin that doesn't use any animal products (milk, cheese, mayo etc.) You can get plenty of protein from the tofu, so you don't need to add any meat or bacon.If you don't have a food processor, you could substitute silken tofu for the firm tofu, and whisk vigorously until it becomes smooth. Even if there are a few lumps left, it'll taste delicious since it's tofu. If you increase the amount of firm tofu, make sure add a little soy milk as well. Recipe by Mujiko

I made this for lunch and it came out great. Try it with your favorite vegetables.Since this recipe does not contain any heavy cream or milk, it is very healthy.It is so easy and you can make it in no time.Please try "Nagaimo Gratiné", "Avocado and Atsuage (thick fried tofu) Gratiné"" too. Recipe by msft5632

One day I was making dinner for myself alone. Since it was night, I thought I'd make a healthy tofu ochazuke, but I wanted to eat something a little more rich so I tried making this simple recipe!The recipe is easy so I don't particularly have any hints. However, if I had to say, it's a good idea to thoroughly mix the tofu until it's smooth.Use whatever instant soup powder you prefer. Recipe by Macchanfam

I like the taste of miso and mayonnaise, so I thought about what would happen if I made it into a gratin sauce. Everything used in this recipe was a result of needing to clean out my fridge.Different misos have different levels of saltiness, so adjust the amount used according to your taste.If the miso is too strong, then the whole thing just tastes like miso. I added yuzu pepper to give a Japanese flavor. If you don't have any, you don't have to use it. For serving 4. Recipe by Sa-chin310