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    You are in: Home / Recipes / Baked Tofu and Potatoes Recipe
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    Baked Tofu and Potatoes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 16, 2010

      Very yummy!! I think using fresh herbs in this during the summer will be awesome!! I was very liberal with the seasonings and doubled the recipe. I used my broiler pan (just the bottom, not the rack) to have plenty of room to spread everything around. I pressed the tofu first to get the extra moisture out and it turned out great. I also raised the temp to 375 and sliced the taters really thin!! Thanks so much for sharing!! :O)

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    • on April 22, 2009

      This was pretty good, but I made some mistakes along the way. I didn't take enough time to drain the tofu so the tofu was a little watery (next time I'll freeze before, too). I wasn't clear on how to put everything in the dish, so I used a 9x13 and did a thin layer on the bottom and it was fine in 30-40 minutes. I'm not sure I liked the chili powder in this and may use different spices next time.

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    • on March 25, 2009

      The flavor was great! I would suggest a shallow baking dish because when I tried with a casserole dish, the potatoes were still uncooked after 30 minutes even with wafer thin slices.

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    • on October 28, 2008

      wow, this was really good - i sliced the tofu thin, and cut it in bite size pieces, used a can of sliced potatoes, and baked it about 45 minutes to make it a little crispier - came out really good...i'll definitely make this again

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    • on August 04, 2008

      Had the same problem as White Rose Child (needed to bake this a lot longer), but for a different reason. I doubled the recipe, but did not (plan on) doubling either the cooking time or the size of the pan. As a result, potatoes were underdone even though I sliced them very thinly AND added another 30 minutes to the cooking time. Otherwise this tasted great! BF had seconds (after he threw it in the microwave to cook the potatoes more). I used 14 ounces tofu and 1 1/2 lbs. baby potatoes (red, yellow and purple). It turned out pretty too:D

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    • on April 25, 2008

      Wow! Next time, I'm doubling this recipe! I wasn't sure exactly how thin to slice the potatoes, so it had to bake a lot longer, but now I know to do them VERY thin. I was generous with all the seasonings too. Thanks for posting this wonderful keeper, Prose!

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    Nutritional Facts for Baked Tofu and Potatoes

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 174.8
     
    Calories from Fat 83
    47%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 19.3 mg
    0%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 1.3 g
    5%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    Braggs liquid aminos

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