From: Chef Chris Colello, formerly of 360 Steakhouse/Harrah's Hotel & Casino, Council Bluffs, ID. Yield: 4-6 servings.
¼ cup soybean oil
2 medium yellow onions, thinly sliced
⅓ cup butter
⅓ cup flour
2 cups soy milk
to taste, kosher salt
to taste, black pepper
1½ lb. extra firm tofu
2 cups crushed roasted soy beans
¼ to ½ cup Buttermilk Blue Cheese
1 lb. soy cheese, shredded
In large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 45-60 minutes. Meanwhile, in large saucepan over medium heat, melt butter. Stir in flour until smooth and thick. Gradually whisk in soy milk, stirring constantly. Cook, stirring frequently, 30 minutes. Season to taste with salt and pepper.
Cut tofu in ½” thick slices, Sprinkle with crushed roasted soybeans.
Preheat oven to 350°F. Oil or spray a 9"×13"× 2" baking pan or dish. To assemble, pour about 1/3 of white sauce into baking pan. Arrange half the tofu slices on top. Layer with half the onions and half the blue cheese. Repeat layers. Top with shredded cheese. Bake until cheese is melted and golden brown, about 20-30 minutes.