"Potato-Tomato Frittata" (page 509) is another recipe found in the breakfast section that can stand in for a dinner entrée just as easily, which is exactly how I served it. This was an easy recipe to adjust to McDougall standards simply by leaving out the oil when sautéing the onions. You do need to plan a little in advance as it calls for pre-cooked potatoes, but aside from that, it is an easy dish to put together. Tofu is blended with nutritional yeast, soy sauce, and a dash of baking powder, then tossed with the potatoes and transferred to a baking dish. Add sliced tomatoes (and I added paprika for color), and bake. I had to bake this 15 minutes longer than called for (for a total of 45 minutes) to reach the desired consistency. Leftovers were delightful the next day, and tasted good cold, and at room temperature, as well as hot.