Ingredients
3 large baking potatoes
1 onion, thinly sliced
1 lb tofu, cut into 1/3-inch slabs
1 tsp savory
1 cup whole grain bread crumbs
3 tbsp tahini
2 tbsp shoyu
3 tbsp nutritional yeast
1 1/2 cup ; water or vegetable stock
Directions
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
Servings: 4 servings
Potato-Tofu Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Tofu; Vegetable
The History of Recipes
Experts have proved the existance of recipes way back into distant history, at least as far back as the early Egyptians, and maybe even further. In practice though, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to historians is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. During the time of the Roman Empire a roman called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks made use of a wide range of spices, including many that are still in use today such as thyme, rue and parsley. Over the following few hundred years, the upper-class families of the West competed to serve up the most exotic banquets, and as a result chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications were highly popular mostly due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Potato Tofu Loaf recipe.
