1Preheat the oven to 200°C conventional, or 180°C fan-forced. Grease the base and side of a 1.5 litre baking dish or pie dish with 1 tablespoon of olive oil.
2Peel the potatoes and cut into slices 5 mm thick. Place in a large saucepan and cover with cold water. Bring to the boil over high heat, then leave to boil for 5–7 minutes, or until the slices are fork tender, but not falling apart. Drain carefully into a colander and set aside.
3While the potatoes are boiling, make up a creamy sauce. Put the remaining olive oil in a food processor or blender, along with the tofu, soy milk, garlic, soy sauce, mustard powder and nutritional yeast. Season with salt and pepper and blend until smooth and creamy.
4Spread one layer of potato slices in the bottom of the baking dish. Pour a layer of sauce over, to just cover the potato slices. Sprinkle with about 1 teaspoon of the French onion soup mix, and one-quarter of the cheese. Continue this layering process until all the potato slices have been used, making sure you cover the final layer with the creamy sauce.
5Sprinkle with the paprika, then cover the dish with a lid or foil. To avoid cleaning-up hassles, place a baking tray under the baking dish, then pop the whole thing in the oven and bake for 40 minutes.
6Remove the lid or foil and bake for a further 15 minutes. The sauce will bubble and boil and appear runny when you remove the dish hot from the oven, but will thicken to a creamy consistency if left to cool for a few minutes before serving.
7Sprinkle with chives and enjoy warm or cold.
Tip: The remaining French onion soup mix will keep for a few weeks in an airtight container.
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