Creamy Vegan Potato and Tofu Bake

1.Preheat your oven to 180°C (350°F).

2.In a blender, combine the silken tofu, nutritional yeast, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside.

3.In a large baking dish, layer half of the sliced potatoes at the bottom, overlapping them slightly.

4.Spread half of the creamy tofu mixture over the potatoes, smoothing it out evenly.

5.Layer half of the sliced tomatoes on top of the tofu mixture, followed by half of the drained sweetcorn and frozen peas.

6.Sprinkle half of the grated vegan smoked cheese over the vegetables.

7.Repeat the layers with the remaining potatoes, tofu mixture, tomatoes, sweetcorn, peas, and finish with the remaining vegan smoked cheese and crumbled vegan blue cheese on top.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

9.After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.

10.Once done, remove from the oven and let it cool for a few minutes before serving.