Comforting Knishes

For the Dough:
1 cup mashed potatoes
1 Tbsp. oil
1 tsp. salt
3 cups unbleached white flour
1 tsp. baking powder
1/2 cup cold water

For the Filling:

1 cup chopped onions
2 Tbsp. oil
1 1/2 cups mashed potatoes
1 1/2 cups mashed tofu
1/4 cup chopped fresh parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper

• To make the dough, beat together 1 cup mashed potatoes, 1 Tbsp. oil, and 1 tsp. salt. Add the flour and baking powder and mix well. Mix in the water and knead into a smooth dough. Let rest on a board, covered with a cloth, for 1/2 hour.
• To make the filling, sautè the onions in 2 Tbsp. oil until transparent. Mix together with the rest of the filling ingredients.
• Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick). Cut into 5 x 6-inch rectangles. Place 2 or 3 Tbsp. of the filling in the middle of each rectangle. Fold the sides in first, then the ends. Place folded side down on an oiled cookie sheet. Bake at 350°F for 25 minutes, or until golden. Serve with horseradish or mustard.

Makes 15 to 18 knishes