Red Potato Casserole

2 c Chopped fresh tomatoes

2 c Peeled, cubed red potatoes

1/2 c Diced red onions

1/4 c Extra virgin olive oil

1 tb Chopped fresh basil

2 tb Finely chopped fresh parsley

2 ts Dried oregano

1/4 c Water

1/2 ts Paprika

3/4 ts Salt

1/2 ts Freshly ground black pepper

2 c 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)