Guest guest Posted November 12, 2002 Report Share Posted November 12, 2002 I posted this recipe earlier today and decided to make it for dinner tonight. It was very good. I enjoyed the ease of preparation. Several minor alterations I made were to use dehydrated onions (rather than fresh) and I added about 1/4 cup of soy milk (my soy yogurt was very thick). My family enjoyed the casserole, but thought it could use abit more " depth of flavor " . I think the addition of some type of chicken-style seasoning would enhance this dish. We also discussed using some other herbs in addition to the seasonings called for in the recipe. Thought I'd let you know that this is now a " tried and true " recipe. ~ LaDonna > Tofu and Spud Tandoori > Serves 4 > > Previously posted by Shell on Christian Vegan Cooking > > 330 grams firm tofu, diced > 2 medium potatoes, diced > 1 Tbsp. curry powder > 1 tsp. salt > 1 medium onion, chopped fine > 1 cup soy yogurt, plain > 1/2 tsp. garlic > 1 tsp. paprika > > Mix everything together in a casserole dish and marinate in the refrigerator > for 4 to 8 hours. Bake for 30 minutes, covered, at 180 degrees C. Uncover > and bake for another 30 minutes until the potatoes are soft. Quote Link to comment Share on other sites More sharing options...
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