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Potato Tofu Casserole |
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Potato Tofu Casserole 4 medium potatoes Boil, bake, or microwave potatoes and cool for at least 30 minutes. Meanwhile,
mix tomato sauce with Italian seasoning. With a fork, whip tofu, lemon
juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover
the bottom of a 9 x 13-inch pan with about 1/3 of the tomato sauce. Cover
with 2 potatoes, thinly sliced. Layer with 1/2 of the tofu mixture, the
fresh collard greens, 1/3 of the tomato sauce. Finish with another layer
of potatoes, and the remaining tofu mixture and tomato sauce. Top with
soy cheese. Bake at 375 degrees for 45 minutes. Let stand for 15 |
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