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Much lighter than the usually heavily fried potato latke.

3/4 lb rutabagas or parboiled potatoes, grated
1/2 onion, grated
2 cloves garlic, minced
1 10.5 oz package light silken tofu
salt to taste
freshly ground black pepper
2 tsp coconut butter

Preheat the oven to 450°F. Mix together the rutabagas, onion and garlic. In a blender or food processor, blend the tofu, salt and black pepper until creamy. Spread a non-stick cookie sheet with coconut butter. Shape the mixture into 12 pancakes on the sheet. Bake for about 10 minutes, carefully turn the latkes and bake five more minutes. Serve hot.

Source: alive Magazine (pre-2000)