Date: Tue, 17 Aug 93 17:49:44 EDT
From: firstname.lastname@example.org (Aiko Pinkoski)
(2.9 g fat, 294 calories per serving, 9% calories from fat,
72 mg sodium, 6.3 g dietary fiber, recipe makes 4 servings).
Tofu mushroom stuffed baked potatoes
4 med. to large baking potatoes
1 1/3 c chopped onions
1 1/3 c chopeed mushrooms
1/2 tsp sage
dash white pepper (optional) -- I used fresh black
8 oz firm tofu, drained & mashed (1.5 cups)
(the book contradicts itself saying for the creamiest texture, soft
tofu is preferred. I used soft.)
3 TBSP finely chopped parsley
1 TBSP prepared mustard, spicy or dijon
1/2 tsp honey
Bake potatoes in preheated 425 F oven for 40 - 60 minutes. In the meantime,
begin preparing filling.
Combine onion, mushrooms and sage in skillet. Cover and stew 5 minutes
over medium heat until mushrooms become tender and release their
juices. Season with pepper.
Cut baked potatoes in half lengthwise & scoop out insides, leaving a
shell that is about 1/4 in thick.
Combine scooped out potato with tofu, parsley, mustard and honey. Mash
together making the mixture as smooth as possible. Stir in mushroom-
Fill potato skins with tofu-potato mixture, mounding the filling above
the shell. Sprinkle generously with paprika. Place on baking sheet
and bake at 375 F for 20 mintues.