Soy Scalloped Potatoes

Preparation

1. Step 1

   Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.

   Step 2

   Preheat the oven to 375°F.

   Step 3

   Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.

   Step 4

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

   Step 5

   Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don’t worry if the potato slices break apart). Season with salt.

   Step 6

   Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.

2. Menu

   Step 7

   Soy Scalloped Potatoes (this page)

   Step 8

   Steamed Broccoli and Cauliflower (page 199)

   Step 9

   Mixed Greens with Beets and Walnuts (page 50)

3. nutrition information

   Step 10

   Calories: 227

   Step 11

   Total Fat: 6g

   Step 12

   Protein: 6g

   Step 13

   Carbohydrate: 38g

   Step 14

   Cholesterol: 1mg

   Step 15

   Sodium: 68mg