Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Yellow Fin, Yukon Gold, or 1 ts Kosher salt
...russet potatoes (2-1/2lb) 1/2 ts Ground black pepper
19 oz Pkg silken tofu, or two 1 md Onion, sliced into thin
...10-1/2 oz pkg soft tofu ...crescents (1 cup)
1 ts Fresh lime juice 1/4 c 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 1/2 inch. Drain. When cool enough to handle, peel
and cut into 1/8- to 1/4-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

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