Rebaked potato with tofu-mushroom stuffing
4 servings
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped onion |
| ¾ | cup | Chopped mushrooms |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sage |
| \N | \N | -=+Dianne in Freeport, Texas+=- |
| \N | \N | \"Que la fuerza vaya contigo.\" |
| 2 | larges | Baked potatoes |
| 6 | ounces | Soft tofu, mashed (3/4 c.) |
| ¼ | teaspoon | Salt |
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 ¼ 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_) Happy Charring
~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-01-93 (15:44) Number: 59666 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING