SOY SCALLOPED POTATOES

Steps:

• 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.
• Preheat the oven to 375°F.
• Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
• Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• 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.
• 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.
• Menu
• Soy Scalloped Potatoes (this page)
• Steamed Broccoli and Cauliflower (page 199)
• Mixed Greens with Beets and Walnuts (page 50)
• nutrition information
• Calories: 227
• Total Fat: 6g
• Protein: 6g
• Carbohydrate: 38g
• Cholesterol: 1mg
• Sodium: 68mg