A comforting baked tofu casserole layered with onions and dill, finished with a creamy cashew sauce and best served with boiled potatoes.

Yield: 4 servings | Prep: 20 min | Bake: 30 min | Total: ~50 min

Ingredients

Casserole

• 400 g (14 oz) firm natural tofu, cut from one block
• 2 large onions, thinly sliced
• 30 ml (2 tbsp) dried dill, or fresh dill, chopped
• Caraway seeds, to taste

Cashew Sauce

• 6 dl (2½ cups) water
• 2 dl (¾ cup) cashew nuts
• 15 ml (1 tbsp) salt
• 5 ml (1 tsp) lemon juice

Instructions

1. Slice the tofu crosswise from the short side into even slices and set aside.
2. Peel the onions, cut them in half, and slice thinly.
3. Preheat the oven to 175 °C (350 °F) using the fan-forced convection setting.
4. In a 2-liter (2-quart) oven dish, spread half of the sliced onions. Layer half of the tofu slices on top, sprinkle with half of the dill and some caraway seeds, then repeat with the remaining onions, tofu, and caraway. Reserve the remaining dill for the final topping.
5. Blend the water, cashews, salt, and lemon juice until completely smooth. The mixture should resemble milk in consistency and will thicken during baking.
6. Pour the blended cashew sauce evenly over the layered ingredients and top with the remaining dill.
7. Bake for 30 minutes, until the sauce thickens and the casserole is heated through.
8. Serve warm, preferably with boiled potatoes.

Tips & Variations

• Use fresh dill for a brighter flavor when available.