Potato-tofu Loaf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 large: Baking potatoes,
1: Onion, thinly sliced
1 lbs: Tofu, cut into 1/3-inch slabs
1 tsp: Savory,
1 cup: Whole grain bread crumbs,
3 tbsp: Tahini,
2 tbsp: Shoyu,
3 tbsp: Nutritional yeast,
1 1/2 cup: , water or vegetable stock
Directions:
Scrub the potatoes and slice them very thinly.
Place half of the sliced potatoes in the bottom of an oiled bakind
dish. On top of the potatoes, place half of the onion slices. Cover
the onions with half of the slabs of tofu, and sprnkle the tofu with
1/2 tsp of savory.
Repeat the layers and top the casserole with the bread crumbs.
Mix togehter the tahini, shoyu, and yeast. Gradually stir in the
water or stock. Mix till smooth. Slowly pour the liquid mixture over
the bread crumbs.
Bake the casserole at 350 deg for 1 hour, or until the potatoes are
cooked and the excess liquid gone.
From the files of DEEANNE
Source from luhu.jp
Place half of the sliced potatoes in the bottom of an oiled bakind
dish. On top of the potatoes, place half of the onion slices. Cover
the onions with half of the slabs of tofu, and sprnkle the tofu with
1/2 tsp of savory.
Repeat the layers and top the casserole with the bread crumbs.
Mix togehter the tahini, shoyu, and yeast. Gradually stir in the
water or stock. Mix till smooth. Slowly pour the liquid mixture over
the bread crumbs.
Bake the casserole at 350 deg for 1 hour, or until the potatoes are
cooked and the excess liquid gone.
From the files of DEEANNE
Source from luhu.jp