Tofu-Potato Souffle

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Tofu-Potato Souffle

 

Recipe By :Tofu and Soyfoods Cookery - Peter Golbitz

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds russet potatoes

1 large onion -- chopped

6 cloves garlic -- minced

1 tablespoon olive oil

1 12.3 oz package silken tofu

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Steam the potatoes until tender.

Saute the onion and garlic in the olive oil until transparent.

Preheat the oven to 350F. Process the peeled potatoes and tofu in a food

processor, or beat until smooth. Fold in the rest of the ingredients, and

transfer to an oiled 2-quart casserole dish or loaf pan. Bake for 30 to 40

minutes until heated through and browned on top.

 

Description:

" Serve these savory, fluffy potatoes as a main dish or side dish. "

Yield:

" 6 cups "

 

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Per serving: 909 Calories (kcal); 15g Total Fat; (14% calories from fat); 21g

Protein; 179g Carbohydrate; 0mg Cholesterol; 2197mg Sodium

Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0