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Eggless Potatofu Tart

"Explore the Vegetarian Chef in YOU!"

Here is an absolutely delightful Eggless Potatofu Tart that you can serve as either a main dish or luncheon delight piping hot from your vegetarian kitchen! Use Yukon Gold Potatoes. Preheat the oven to 350°.


  • 1.5 - 2 # Yukon Gold Potatoes
  • 1 package Silken Soft Tofu
  • 1 Tbs. Granulated Onion
  • ¼ Cup each Grated Asiago,
  • Parmesan and Romano Cheeses
  • 2 Green Onions sliced thinly on the diagonal
  • 1 Tbs. Italian Parsley minced.
  • 2 tsp. Ener-G Egg Replacer
  • 1 tsp. Sea Salt
  • Freshly Ground Black Pepper to taste
  • Sprinkle of Szeged Paprika
    (Use either the Szeged Hot Paprika or the Sweet variety)

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Using a Mandoline thinly slice the potatoes into a bowl of sea salted RO Water to prevent discoloration. Reserve. Whip the rest of the ingredients with the exception of the paprika together in your Kitchen Aid Food Processor. Alternately layer the potatoes and the tofu mixture into a pre-baked pie shell. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes until the potatoes are tender and the tofu custard is firm. Remove to a wire rack to cool for ten minutes before serving. Garnish with a tomato rose and a sprig of parsley. Enjoy!

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