6 Servings 40 min Cook
12 Cup, diced Potato
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 1/4 Cup Corn
1 Can Canned Black Beans
12 Oz Tofu
1/2 Tsp Marjoram
1/2 Tsp, leaves Basil
2 Tsp Vinegar
4 Tbsp Olive Oil
1 Tsp Salt
Preheat oven to 425 degrees.
Dice the potatoes into cubes that are 1/2 inch or smaller and place the diced potatoes onto a non-stick cookie sheet.
Sprinkle on some salt and half of olive oil.
Stir the potatoes, oil, and salt until they are evenly mixed.
Bake the potatoes in the oven, stirring occasionally, until they are golden brown on most sides.
This should take 20-30 minutes.
When the potatoes are done, they should look like nicely browned.
Meanwhile, while the potatoes cook, defrost the corn in a bowl in the microwave according to package directions.
Chop the bell pepper.
Drain and rinse the black beans.
To make the sauce, add tofu, vinegar, marjoram, basil, half of the oil, and salt into a blender.
Blend until smooth.
When the potatoes are done, remove them from the oven and lower the temperature to 350 degrees.
Carefully pour the hot potatoes and any oil that is with them into a 9x13 inch pan.
Distribute the potatoes evenly throughout the pan.
On top of the potatoes, add layers of beans, corn, and bell pepper, spreading out each one evenly.
Pour the sauce on top.
Use a spatula to spread it out to almost reach the edges of the pan.
Put pan in the oven, uncovered and bake for 15-20 minutes.
Enjoy!
