Rebaked potato with tofu-mushroom stuffing
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Rebaked potato with tofu-mushroom stuffing
  Potato    Stuffing    Vegetarian  
Last updated 6/12/2012 1:19:59 AM. Recipe ID 51536. Report a problem with this recipe.
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      Title: Rebaked potato with tofu-mushroom stuffing
 Categories: Vegetarian, Main dish, Both
      Yield: 4 Servings
 
    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.
  




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Recipe ID 51536 (Apr 03, 2005)

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