Taste and See Recipes

Potato-Tofu Turnover

In saucepan place 2 small potatoes cut into pieces, with 4 cups of water, then prepare dough.

Dough: stir together in a large mixing bowl:
1½ cups warm potato water
1 Tbsp. honey
1 Tbsp. dry active yeast
½ cup mashed potatoes
Let rise for 10 minutes. The mix in gradually: ¼ cup of oil, 1½ Tsp. salt, 7-8 cups of whole wheat pastry flour.

Knead dough until smooth and not sticky. Divide into 18 balls about 2 inch diameter. Roll out on floured board, place 2-3 heaping tablespoons of Tofu filling in middle, place water around edges, fold dough over filling, take a fork and press around the edges to seal.

Tofu filling:
Saute together for about 10 minutes:
2 Tbsp. water or oil
1 lb. crumbled Tofu(extra firm)
2 Tbsp. soy sauce
1 medium onion, chopped
3 stalks of celery, chopped
3 cups of frozen mixed vegetables
3 cloves garlic, minced
1 tsp salt

Take off heat, add ½ Tofu, mix well, spoon onto dough. Bake 425 for 15 minutes, or until lightly browned. Yield: 18 Turnovers. NOTE: These are good hot or cold, in lunch boxes, can be frozen and reheated.


Copyright M.E.E.T.Ministry - 2002