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

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

My family told me that they wanted to eat a kabocha squash gratin, but it takes so much time to cook the white sauce... so I came up with this easy and healthy recipe.It is most time efficient if you drain excess water from the tofu, grill the kabocha squas, peel and cut the avocado. Recipe by Mimijiro-

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

I made this recipe to use up my leftover meat sauce.Add some ground meat and onions to make this dish even better. Dip some bread into the sauce and enjoy. Recipe by masabagel

I wanted to make a gratin that even those on a diet could eat.Soft-boiled eggs are good too!! If you don't have shiso, it should taste good with 1/2 a tablespoon of aonori seaweed. Recipe by Chibibou mama

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

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'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

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 thought I didn't have any carrots, so I bought some...but then I found 3 whole carrots in the back of my fridge....oops.So in order to use them up, I made a unique recipe.Cook the carrots until you can eat them plain.Please make variations of this!If you make it in ramekins, this will give you about 3-4 servings. For two 15 cm [5.9 in] gratin plates. Recipe by Marrietty

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