Soy Scalloped Potatoes

1. 1

   Bake or microwave the potatoes in their skins until done but still firm.

2. 2

   When cool enough to handle, peel, and slice about 1/4 inch thick.

3. 3

   Preheat the oven to 375F.

4. 4

   Heat the margarine in a medium skillet.

5. 5

   Add the onions and saute over medium heat until soft and golden.

6. 6

   Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.

7. 7

   Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (dont worry if the potato slices break apart).

8. 8

   Season with salt.

9. 9

   Transfer the mixture to an oiled large shallow baking dish.

10. 10

    Bake until the top is golden and slightly crusty, 40 to 45 minutes.

11. 11

    Let the casserole cool for 5 minutes, and serve.

12. 12

    Soy Scalloped Potatoes (this page)

13. 13

    Steamed Broccoli and Cauliflower (page 199)

14. 14

    Mixed Greens with Beets and Walnuts (page 50)

15. 15

    Calories: 227

16. 16

    Total Fat: 6g

17. 17

    Protein: 6g

18. 18

    Carbohydrate: 38g

19. 19

    Cholesterol: 1mg

20. 20

    Sodium: 68mg

* Per serving · 4 servings · Values may vary.

No additional tips available.