| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Baking potatoes |
| 1 |
|
Onion; thinly sliced |
| 1 |
lb |
Tofu; cut into 1/3-inch slabs |
| 1 |
ts |
Savory |
| 1 |
c |
Whole grain bread crumbs |
| 3 |
tb |
Tahini |
| 2 |
tb |
Shoyu |
| 3 |
tb |
Nutritional yeast |
| 1 1/2 |
c |
;water or vegetable stock |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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