Vegan fish gratin

Ingredients

gratin:

• 2 dl macaroni
• 2 tbsp vegan butter
• 2 tbsp wheat flour
• 5 dl plant milk
• 1 tsp ground nutmeg
• 1 tsp kala namak
• ¼ tsp black pepper
• 4 tbsp nutritional yeast
• 270 g tofu (firm)
• 3 tbsp soy sauce
• 1 x nori
• ¾ dl bread crumbs

side:

• 6 x potatoes
• 3 x carrot
• 1 x orange
• 1 dl vegan butter

Method

1. Put the oven on 200 degrees.
2. Cook the macaroni as directed on the package.
3. Put vegan butter in a saucepan and melt it.
4. Add in wheat flour, if you are going to make the sauce gluten-free add in cornstarch afterwards.
5. Mix together and add plant milk and stir. Now you can put in cornstarch if you prefer to use it. Add the spices and nutritional yeast. Mix it in and whisk while it simmers so it thickens. Then put on low heat.
6. Pour off the water from the macaroni.
7. Pour off the water the tofu is in and place it on a kitchen towel or paper towel. Squeeze out as much liquid as you can, but don't squeeze too hard so it crumbles. Find an ovenproof dish. Tear the tofu into small pieces and put it in the dish. Then add soy sauce and crush a nori sheet. Mix it in so all the tofu pieces are coated.
8. Put the macaroni in the form, as well as the white sauce and mix everything together. Finally, sprinkle with breadcrumbs and place in the oven for 30 minutes. Don't put it up too high up, put it a little below the middle.
9. Meanwhile, cook the potatoes. Peel and grate carrots. Peel and slice the orange. Put it in a bowl. And melt butter to put over the potatoes and the "fish gratin".
10. Serve vegan fish gratin with boiled potatoes, melted butter and salad. Enjoy to the fullest!