Creamy Broccoli & Cauliflower Casserole

1 small head cauliflower, cut into florets

Broccoli, about equivalent to cauliflower, cut into florets
2T oil
1 onion, chopped
2T potato starch

1/2c instant potato flakes (optional)
1/2t salt
1 10-oz box silken tofu
1t salt
2T oil
1/8t pepper
crumbled kettle-style potato chips

Steam broccoli and cauliflower until crisp-tender. Put in a large bowl, reserving cooking water.

Heat oil and saute onion until soft and slightly brown. Sprinkle potato starch and salt. Add cooking water from broccoli & cauliflower, a bit at a time, to make a thick gravy. Mix in potato flakes, if using, to thicken.

Blend tofu, salt, oil, and pepper. Add to onion mixture.

Combine with broccoli and cauliflower.

Pour into sprayed casserole dish and top with potato chips.

Bake at 350 for 30 minutes.

adapted from Tofu Cookery by Louise Hagler