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Rosemary Potatofu Pie

"Explore the Vegetarian Chef in YOU!"

This Rosemary Potatofu Pie is a fragrant tasty main dish pie that will create rave reviews and cries for more from your vegetarian kitchen.


  • 4 Yukon Gold Potatoes
  • 1 # Extra Firm Tofu
  • Needles of 1 Sprig Fresh Rosemary
  • 1 Green Onion sliced finely
  • Leaves of 1 Spring Fresh Italian (Flat) Parsley
  • ¼ Cup Extra Virgin Olive Oil
  • Sea Salt and Black Pepper to taste

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Slicing the block into fourths laterally, cube the block of tofu into half inch pieces. Using a Mandolin Slicer cut the washed and peeled potatoes thinly. Toss with the olive oil and herbs, salt and pepper. Pile lightly into a pie crust. Place a top crust and crimp the edge, making a pattern of holes in the top crust to allow the steam to escape. Brush the surface with Soy Milk using a pastry brush. Bake at 350 ° for forty minutes until the crust is golden brown and the potatoes are tender.

Recipes by Chef Bette

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