Recipe: New Order Casserole


4 russet potatoes, scrubbed
1 large onion
1 15-oz. can diced tomatoes
1 box extra firm silken tofu
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. dry mustard powder
1/2 tsp. lemon curry powder
2 packages jaipur vegetables
salt and pepper to taste


Bring a large pot of water to the boil Slice unpeeled potatoes as thinly as possible. Drop in water and cook for 5 minutes. Drain.

Slice onions as thinly as possible. Drain tomatoes (save liquid for another use). Crumble tofu and mix with spices. Open & combine jaipur vegetables.

Lightly oil a large casserole dish. Place a layer of potatoes in the dish. Salt and pepper very lightly. Top with one quarter of Jaipur vegetables, onions, tomatoes, and tofu. Repeat until all ingredients are used, ending with a layer of potatoes. Cover. Bake in a 350º oven about 40 minutes, until bubbly and potatoes are tender.