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Title: Potato-Tofu Loaf
Categories: Vegetarian Vegan Entree Tofu
Yield: 4 Servings
| 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 |
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
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