Vegan Potato Kugel

5 from 2 votes

This eggless and vegan potato kugel has a crispy top and a creamy, flavorful center with tofu and aromatic herbs like rosemary and thyme.

Prep Time20

Cook Time2

Total Time2 20

Course: Side Dish

Cuisine: Jewish

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 248kcal

16 oz silken tofu
2 teaspoons cornstarch
4 tablespoons vegan butter (melted)
3 pounds russet potatoes (about five large potatoes, grated in the food processor or on the large holes of a box grater. See tips above on soaking grated potatoes to avoid a gummy filling)
1 large onion (grated)
½ teaspoon baking soda
2 teaspoons garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ cup blanched almond flour (or gf flour or all-purpose flour)
Salt and ground black pepper to taste (you can substitute the salt with kala namak or black salt)
2 tablespoons fresh parsley (finely chopped, optional)

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius with the baking dish or cast iron skillet placed inside.
Place the silken tofu in a food processor bowl along with the cornstarch. Blend until smooth and creamy. Remove to a large bowl.
To the bowl with the tofu, add melted vegan butter, baking soda, grated potatoes and onions. Mix the potatoes and onions into the tofu cream until well combined.
Mix the potatoes and onions into the tofu cream until well combined. Mix with a spatula until everything is well-mixed.
Stir in the garlic powder, rosemary, thyme, salt, ground black pepper and almond flour. Mix well.
Once the oven has preheated, carefully, using oven mitts, remove the heated baking dish and spritz the bottom and sides with oil or cooking spray.
Scrape all of the kugel batter into the baking dish and even the top. Bake two hours or until the potatoes are golden and crispy on top. Cool for 10 minutes before slicing. Sprinkle the kugel with optional parsley for some fresh flavor.