Cut the tofu into cubes and put into a mixer; add the soy milk, a tablespoon of nutritional yeast flakes and the and the leaves of fresh herbs.

Season with salt and pepper, blend until creamy then set aside.

Peel the potatoes and cut them into thin slices using a mandoline. Begin to form one layer of potato slices on the bottom of the pan(s). Add a little salt and pepper.

Spread a bit of tofu cream on potatoes then continue layering potato slices, salt, pepper and tofu cream.

Finish the pie(s) with a layer of tofu cream and sprinkle the surface with the remaining yeast flakes.

Bake in preheated oven at 400°F for 20 minutes. To get a crispy crust on the surface, turn on the oven grill while baking. Serve immediately.