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Tofu Mushroom Stuffed Baked Potatoes

Diet.Chef's picture
Ingredients
  Baking potatoes 4 Large
  Chopped onion 1 1⁄3 Cup (21.33 tbs)
  Chopped mushrooms 1 1⁄3 Cup (21.33 tbs)
  Sage 1⁄2 Teaspoon
  White pepper 1 Dash
  Firm tofu 8 Ounce, drained and mashed to make 1 1/2 cups
  Finely chopped parsley 3 Tablespoon
  Prepared mustard 1 Tablespoon (Spicy / Dijon)
  Honey 1⁄2 Teaspoon
  Paprika To Taste
Directions

GETTING READY
1) Preheat oven to 425°F before baking.

MAKING
2) Bake potatoes for 40-60 minutes in preheated oven.
3) Meanwhile, in a skillet, mix together onion, mushrooms and sage for the filling.
4) Cook, covered for 5 minutes over medium heat until mushrooms become soft and discharge their juices.
5) Add white pepper to taste.
6) Half the baked potatoes lengthwise and the hollow out the pulp, leaving a shell of about 1/4-inch thick.
7) Mash the hollowed out potato pulp with tofu, parsley, mustard and honey, making the mixture as smooth as possible.
8) Mix in mushroom-onion mixture.
9) Use this tofu-potato mixture to stuff potato skins in such a way that the filling mounds above the shell.
10) Season potatoes liberally with paprika.

FINALIZING
11) Lower the oven temperature to 375°F and bake the potatoes on a baking sheet for 20 minutes until done.

SERVING
12) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
4

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