Geccoe's Recipes

Servings: 6 to 8

Ingredients:

- 1 block (454g) tofu, diced
- 3 tablespoons tamari
- 2 tablespoons food yeast
- 1 tablespoon sesame seeds (ground or not, to taste)
- 1 tablespoon garlic powder
- 1 tablespoon basil

- 2 tablespoons oil grape seed
- 1 large onion, chopped
- 2 stalks celery, coarsely chopped

- 6 potatoes, diced
- 6 carrots, sliced
- 1 cup green or yellow beans, trimmed and halved
- 1 can (284 ml) condensed cream of tomato
- 1 can of soy milk or rice milk or cow's milk (use the cream of tomato can)
- 1 can of vegetable juice (use the cream of tomato can)

Preparation:

1. Combine tofu, tamari, food yeast, sesame seeds, garlic powder and basil in a dish. Mix well and refrigerate for at least 30 minutes.

2. Sauté onion and celery in oil until onion is translucent. Add the tofu mixture and sauté a few minutes.

3. Fill the bottom of a 9 inch x 13 inch baking dish with the tofu mixture. Add the carrots and beans in a single layer. Add another layer of potatoes.

4. In a small bowl, mix cream of tomato, soy milk and vegetable juice. Sprinkle the dish with the sauce.

5. Bake at 375 ° F about 1 hour or until vegetables are cooked.


Inspired: http://letresorgourmand2.blogspot.com/2008/08/fricasse-aux-tomates.html