1. 1. Preheat the oven to 375°F (190°C).

2. 2. Peel and thinly slice the boiling potatoes.

3. 3. Press the firm tofu to remove excess water, then cut it into cubes.

4. 4. In a bowl, mix the sliced potatoes and tofu cubes with almond milk.

5. 5. Season with salt, pepper, and any desired herbs or spices.

6. 6. Transfer the mixture into a baking dish.

7. 7. Cover the dish with foil and bake for 30 minutes.

8. 8. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.

9. 9. Serve hot and enjoy this creamy tofu and potato casserole!