Guest guest Posted January 10, 2001 Report Share Posted January 10, 2001 * Exported from MasterCook * Mushroom-Tofu Stuffed Potatoes Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces soft tofu -- mashed 4 large baking potatoes -- well scrubbed 1 tablespoon olive oil 1 cup mushrooms -- sliced 1 tablespoon soy sauce 2 tablespoons Parmesan cheese -- grated Tofu Sour Cream Stab the potatoes with a fork, and bake at 400F for 45 to 60 minutes, or until soft. Meanwhile, in a frying pan, saute the mushrooms in oil for 2 minutes. Add the soy sauce, remove from the heat, and set aside. When the potatoes are done, carefully scoop out the centers, and place in a bowl. Mash with the tofu, combining well. Add the mushrooms, including the pan juices. Mix well. Fill each potato skin with the stuffing, and arrange the sttuffed potatoes in a baking pan. Sprinkle the potatoes with the Parmesan, and broil until browned. Serve with tofu sour cream. Description: " Stuff yourself with these simple yet elegant potatoes. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 4g Fat (19.8% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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