Healthy Mushroom Au Gratin with Tofu Sauce

• 1 block Tofu (firm or silken)
• 1 tbsp Japanese dashi soup base
• 1 tbsp Soy sauce
• 1 dash Salt
• 1 tbsp White miso (sweet)
• 1/2 Onion
• 1 bunch Shimeji mushrooms
• 2 bunch Spinach (optional)
• 1 Melting cheese (optional)
• 1 Powdered parsley (optional)

1. Drain the water from the tofu.
2. Chop the vegetables into bite-sized pieces, then put them into a bowl.
3. Cover the bowl with plastic wrap and microwave for 2 minutes (you could also use a Lekue silicone container).
4. Squeeze and mash the tofu in the same bowl.
5. Strain it if you have the time!
6. This makes the gratin surprisingly creamy.
7. Add all ingredients!
8. Mix everything well, then transfer into a casserole dish.
9. Top with cheese.
10. Bake in a toaster oven for 7-8 minutes until browned.
11. Add parsley for the color.
12. *I heard on TV that it's healthier to use cottage cheese instead of melting shredded cheese!

silken, base, soy sauce, salt, white miso, onion, mushrooms, melting cheese, parsley

Taken from cookpad.com/us/recipes/170414-healthy-mushroom-au-gratin-with-tofu-sauce (may not work)