Tonight I had a real hankering for scalloped potatoes--must be the cold weather and snow (it's going down to -17 degrees Celsius tonight (that's about 1 degree Fahrenheit for those outside the Commonwealth)). This recipe is modelled after a Betty Crocker recipe I used to make in my pre-vegan days, and they are, in my humble opinion, the best vegan scalloped potatoes I have ever had. The key is slicing the potatoes really thin, so you must use a food processor. The smooth creaminess of the potatoes is nicely complimented by the crispy and tangy tofu.
NOTE: You can play with some of the quantities here. If you like more "liquidy" scalloped potatoes, make the sauce as is. If you like them a little drier, add in an extra tbsp of flour for a thicker sauce. No matter how you like them, make sure you use thin layers of sauce between the potatoes. Depending on the size of the potatoes you use, you may need to slice more than I indicate here.