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1
Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
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2
Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
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3
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes.
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4
Remove from heat and stir in the parsley and thyme.
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5
Transfer the onion-herb mixture to a small bowl.
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6
(There's no need to wipe out the skillet; there's a lot of flavor in there.)
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7
Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat.
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8
Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
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9
Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer.
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10
Season with 1/2 teaspoon salt and few grinds of pepper.
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11
Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture.
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12
Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper.
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13
Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
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14
Cover the dish with foil and bake until just bubbly, about 30 minutes.
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15
Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more.
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16
Sprinkle with parsley leaves and let rest for 10 minutes before serving.
