• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rebaked Potato with Tofu-Mushroom Stuffing

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 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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