Twice-Baked Tofu Potatoes

By Hklbrries

Variations:

Substitute 3 to 4 tablespoons sour cream for 1/4 cup of soymilk.

Before baking, brush tops with olive oil, melted soy margarine or butter.

Ingredients

• 6 baking potatoes
• 5 to 6 cups sliced mushrooms
• 3 tbsp butter or oil
• 2 cups mashed tofu
• 1/2 to 3/4 cups soymilk
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Chopped parsley as garnish

Preparation

Step 1

Bake the potatoes in a 400 F oven until a fork inserted comes out readily (about 40 to 60 minutes).

Saute the sliced mushrooms in butter or oil until just tender.

In a large mixing bowl, combine the mushrooms, tofu, soymilk, salt, onion powder and garlic powder. (Depending on the size of the potatoes you use, you may wish to use more or less soymilk).

When the potatoes are done, slit them in half lengthwise. Remove the pulp without breaking the skin. Mix the pulp with the tofu-mushroom mixture. Then heap into the potato shells.

Put the filled potato shells in to a pan or onto a baking sheet. Return to the oven, and bake for 30 to 45 minutes, or until the tops are brown.

Top with chopped parsley and serve hot.