Recipe - Rebaked Potato With Tofu-Mushroom Stuffing

Three fourths cup Chopped onion
Three fourths cup Chopped mushrooms
1 tablespoon Soy sauce
One half teaspoon Sage
2 lg Baked potatoes
6 ounce Soft tofu, mashed (Three fourths c.)
One fourth 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 One fourth inch thick.

Puree scoopedout 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 mushroomonion 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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COOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini