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Rebaked Potato With Tofu-mushroom Stuffing

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Both, Main dish, Vegetarian 4 Servings

INGREDIENTS

3/4 c Chopped onion
3/4 c Chopped mushrooms
1 T Soy sauce
1/2 t Sage
2 Baked potatoes
6 oz Soft tofu, mashed 3/4 c.
1/4 t Salt

INSTRUCTIONS

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_)  ~=+Dianne in Freeport, Texas+=- "Que la fuerza
vaya contigo." Happy  Charring  ~-- EZPoint V2.2 * Origin: "LaRK's"
Place (1:343/26.3)  =================== BBS: Computer Specialties BBS
Date: 08-01-93  (15:44) Number: 59666 From: LAWRENCE KELLIE Refer#:
NONE To: ALL  Recvd: NO Subj: recipe Conf: (149) COOKING  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 301.7mg
Potassium: 930.5mg
Carbohydrates: 35.8g
Fiber: 4.2g
Sugar: 3.3g
Protein: 5g


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