Title: Potato-Tofu-Cabbage Casserole
Categories: Casserole Tofu
Yield: 4 Servings
| 1 1/2 | c | Tofu; mashed |
| 1/2 | c | Milk |
| | | Salt; optional |
| | | Pepper; to taste |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Garlic powder |
| 1/2 | c | Cheddar cheese; grated |
| 1/2 | c | Onion; chopped |
| 2 | tb | Oil |
| 2 | lg | Potatoes; cooked; thin slice |
| 2 | qt | Cabbage; thinly sliced |
| 1 | c | Whole wheat bread crumbs |
| | | Parmesan cheese; grated |
Preheat oven to 350. Place the first 6 ingredients in the blender and
process until very smooth. Stir in the grated cheese--do not blend. Saute
the onions in the oil and add to the tofu mixture.
Assemble the casserole by arranging half the potatoes and cabbage on
bottom of casserole and topping with the cheese sauce. Repeat this layering
again. Top with bread crumbs and sprinkle with grated cheese. Bake 35-45
minutes or until cabbage is done. 4-6 servings From: Ghislaine Dumont Date:
23 Jun 97 National Cooking Echo Ä