Red potato casserole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped fresh tomatoes |
| 2 | cups | Peeled, cubed red potatoes |
| ½ | cup | Diced red onions |
| ¼ | cup | Extra virgin olive oil |
| 1 | tablespoon | Chopped fresh basil |
| 2 | tablespoons | Finely chopped fresh parsley |
| 2 | teaspoons | Dried oregano |
| ¼ | cup | Water |
| ½ | teaspoon | Paprika |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | cups | Diced baked tofu or firm tofu |
Directions
Combine all the ingredients in a casserole dish and mix well. Cover and bake in a preheated 425 degree F oven for 45 minutes. Yield: 2 servings.
PERSONAL NOTE: I have no idea what is meant by baked tofu, and could find no reference to it in the Index.
Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5638N)