Serves: 4
Total Calories: 62
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.
This Twice Baked Potatoes with Tofu-Mushroom Stuffing recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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