Baked Crunchy Potatoes
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
Combine and store in an airtight jar or container.
Recipe
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.
Serves 16
|
|
member logon
