Baked Crunchy Potatoes
Source of Recipe
MargeSLP
Recipe Introduction
These are the recipes I served at my son's mountain bike relay last summer. I used tofu whenever possible ro assure protein. Mitch asked me to watch the fiber content day of race (which put me into more milk and egg products). These aren't all easily converted for the Meateaters but frankly are great. These recipes are for a large group. Several of us who were not vegetarians loved the fare, did not feel deprived and was soooooooooo healthy:
List of Ingredients
16 potatoes
olive oil or sesame oil
8 cloves garlic, crushed
1 lb. tofu
16 oz. Cheddar cheeese
4 tsp dried cilantro
4 tsp thyme
4 tsp rosemary
4 tsp basil
4 tsp dill
6 tsp. Emerile's creole seasoning
Emeril's Creole Seasoning Mix
2 1/2 Tablespoons paprika
1 Tablespoon onion powder
2 Tablespoons salt
1 Tablespoon cayenne pepper
2 Tablespoons garlic powder
1 Tablespoon dried oregano
1 Tablespoon black pepper
1 Tablespoon dried thyme
Recipe
Combine and store in an airtight jar or container
Wash potatoes, leave skin on (more nutrients that way)
Cut potatoes into small cubes or wedges, about 1/2" to 3/4" (1 - 2 cm)
Rinse in cold water, drain and toss in oil to coat.
Cut tofu into cubes.
Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag.
Toss tofu in seasonings.
Heat oil in frying pan.
Brown tofu on all sides.
Add potatoes to seasoning bag and shake.
Combine potatoes and tofu cubes.
Place in 2 lasagna pans sprayed with non-stick spray
Bake at 350 for 40 minutes, turning at half-way point.
Top with Cheddar cheese last 10 min.
*** Can be served with sausage for Meateaters****
Serves 16
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