Potato Kartoffelkuchen Tofu

• 8 medium potatoes, grated
• 12 lb firm silken tofu, blended
• 1 large onion, grated
• 14 cup fresh parsley, chopped fine
• 1 teaspoon salt
• 14 teaspoon fresh ground pepper
• 12 teaspoon garlic powder or 1 -2 garlic clove, minced fine
• 3 tablespoons flour
• 1 teaspoon lemon pepper (optional)
• 2 teaspoons ranch salad dressing (optional) or 2 teaspoons Catalina dressing (optional)
• 1 12 teaspoons italian seasoning (optional)

1. I used silken firm.
2. Brush a skillet with oil and heat to medium high.
3. If you are avoiding fats use a good cooking spray.
4. Mix all the ingredients together.
5. Note I added the Lemon Pepper, Salad Dressings and Italian Season because it was simply too bland for me.
6. Spoon about 3/4 cup into pan and and flatten to about 3/8" to 1/2" thick.
7. Fry for 5-7 minutes on each side or until golden brown.
8. Serve with applesauce on the side.
9. Top with Tofu sour cream or a Vegan sour cream sub.

potatoes, silken, onion, fresh parsley, salt, ground pepper, garlic, flour, lemon pepper, ranch salad dressing, italian seasoning

Taken from www.food.com/recipe/potato-kartoffelkuchen-tofu-234188 (may not work)