Rebaked Potato With Tofu-Mushroom Stuffing

* Exported from MasterCook *

REBAKED POTATO WITH TOFU-MUSHROOM STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Chopped onion
3/4 c Chopped mushrooms
1 tb Soy sauce
1/2 ts Sage
2 lg Baked potatoes
6 oz Soft tofu, mashed (3/4 c.)
1/4 ts 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 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_)

-ýianne in Freeport, Texas+ÿ
"Que la fuerza vaya contigo." Happy
Charring

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Date: 08-01-93 (15:44) Number: 59666 From: LAWRENCE
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