Tofu Potato Casserola

Ingredients:

  • 2 TBS water or veg broth

  • 1 medium onion, finely chopped (sub ¾ C chopped leek greens for low FODMAP)

  • 3 cups Yukon Gold potatoes, steamed and mashed

  • 1 to 1 ½ pounds firm tofu, mashed

  • ½ cup fresh parsley or cilantro, chopped

  • 1 ¼ tsp. salt

  • ¼ tsp. black pepper

  • ¼ tsp garlic powder (delete for low FODMAP)

  • 2 tsp oregano

  • 1 tsp smoked or plain paprika (optional)

Directions:

  1. Preheat oven to 325 degrees

  2. Heat water or broth in large skillet. Add onions and sauté 10 minutes or until onions are soft.

  3. Mix remaining ingredients together in a large bowl.

  4. Add onion mixture.

  5. Spread into very lightly oiled 8” x 8” x 2” glass baking dish.

  6. Sprinkle with paprika if desired.

  7. Bake for 35 minutes. If desired, place under broiler for 1-2 minutes to brown the top.

  8. Serve with a salad or green vegetable, a slice of sourdough bread, plus fruit for dessert.