Tofu Stuffed Tomatoes
|Ripe tomatoes||4 Large|
|Firm tofu||1 Pound, crumbled|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Scallions||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Tablespoon|
|Homemade mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Grated onion||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Soy sauce||2 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
1. Cut a 1/4-inch slice from the blossom end of the tomatoes. Scoop out the pulp leaving a 1/4-inch shell. (Reserve the pulp for soup, stew, or gravy.) Turn the tomatoes upside down to drain.
2. Mix the remaining ingredients together in a bowl. Spoon into the tomato shells and serve on lettuce leaves or place in a shallow baking dish, and add water to just cover the bottom of the dish. Sprinkle the tops with grated Parmesan cheese and bake in a 350-degree oven for 25 minutes, or until heated through.