Rebaked potato with tofu-mushroom stuffing

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Recipe by: dagan

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Chopped onion 2 lg Baked potatoes
3/4 c Chopped mushrooms 6 oz Soft tofu, mashed (3/4 c.)
1 tb Soy sauce 1/4 ts Salt
1/2 ts Sage

In a skillet, combine onion, mushrooms, soy sauce and sage. Cover and
stew over low heat until mushrooms are tnder, about 10 minutes.

Cut baked potatoes in half lengthwise. Carefully scoop out insides,
leaving a shell about 1/4 inch thick.

Puree scooped-out potato, tofu and salt in a food processor, or whip
them together by hand, making the mixture as smooth as possible. Stir
in all but a quarter cup of the cooked mushroom-onion mixture. Fill
the potato shells and top each half with 1 tablespoon of the reserved
mushroom- onion mixture. Place potatoes on a baking sheet in oven (or
toaster oven) and bake at 350 degrees for 20 minutes. Makes 4 potato
halves.

(From June, 1991 _Vegetarian Times_)

-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."
Happy Charring

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