Meat Alt: potato tofu casserole

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(i've not tested this)

 

 

* Exported from MasterCook *

 

Potato Tofu Casserole

 

Recipe By :TriColor Diet by Martin Katahn

Serving Size : 6 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked potatoes -- mashed

1 1/2 pounds firm tofu -- mashed

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 cup chopped fresh parsley

2 teaspoons fresh chives -- snipped small

1 medium onion -- chopped

2 tablespoons olive oil

paprika

 

1. Preheat oven to 325 degrees.

 

2. In a medium bowl mix together the potatoes, tofu, salt, pepper, garlic

powder, parsley, and chives.

 

3. In a small skillet, saute onion in the oil.

 

4. When the onions are soft and translucent, stir into the potato-tofu mixture.

 

5. Spread into an oiled 8x8x2-inch baking dish, and sprinkle with paprika.

 

6. Bake for 35 minutes.

 

TIP: If you don't use the entire package of tofu in a recipe, the remainder

keeps very well for up to a week if you put it in a container and cover with

cold water. Change the water every day until you use it all up.

 

S(Edited by):

" Hanneman (kitpath) on 04-Sep-2001 "

Copyright:

" © 1996 Katahn Associates ISBN039303920X "

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Per Serving (excluding unknown items): 204 Calories; 10g Fat (40.5% calories

from fat); 11g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1

1/2 Fat.

 

NOTES : One among our favorites. We use firm tofu: it's easy to work with and is

readily available. -mk

 

Nutr. Assoc. : 2299 0 0 0 0 0 0 0 0 0