Recipe - Red Potato Casserole

2 cup Chopped fresh tomatoes
2 cup Peeled, cubed red potatoes
One half cup Diced red onions
One fourth cup Extra virgin olive oil
1 tablespoon Chopped fresh basil
2 tablespoon Finely chopped fresh parsley
2 teaspoon Dried oregano
One fourth cup Water
One half teaspoon Paprika
Three fourths teaspoon Salt
One half teaspoon Freshly ground black pepper
2 cup Diced baked tofu or
firm tofu

Combine all the ingredients in a casserole dish and mix well. Cover and
bake in a preheated 425 degree F oven for 45 minutes. Yield: 2 servings.

PERSONAL NOTE: I have no idea what is meant by baked tofu, and could find
no reference to it in the Index.

Source: Vegetarian Cooking for Good Health by Gary Null (Library Number
641.5638N)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini