Yield: 5 servings
|3 larges||Yellow Fin, Yukon Gold, or|
|...russet potatoes (2-1/2lb)|
|19 ounces||Pkg silken tofu, or two|
|...10-1/2 oz pkg soft tofu|
|1 teaspoon||Fresh lime juice|
|1 teaspoon||Kosher salt|
|½ teaspoon||Ground black pepper|
|1 medium||Onion, sliced into thin|
|...crescents (1 cup)|
|¼ cup||Soy parmesan substitute|
The lemon juice prevents a flat flavor sometimes associated with tofu dishes, while yellow potatoes add a satisfying creaminess.
1. Cook potatoes in salted boiling water until knife easily pierces them to depth of ½ inch. Drain. When cool enough to handle, peel and cut into ⅛- to ¼-inch slices.
2. Meanwhile, in food processor, puree tofu with lemon juice, salt, and pepper. Preheat oven to 375 degrees.
3. Spread one-fourth of tofu over bottom of 8- or 9-inch square baking pan. Cover with layer of sliced potatoes. Sprinkle with one-fourth of sliced onion. Spread another fourth of tofu over potatoes and onions and repeat process until there are four layers of tofu, potato, and onion. Top with soy parmesan cheese substitute.
4. Bake until potatoes are soft and top is golden, 45 to 60 minutes.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95