Twice Baked Tofu Stuffed Potatoes

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* Exported from MasterCook *

 

Twice Baked Tofu Stuffed Potatoes

 

Recipe By :

Serving Size : 6-8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 BAKED potatoes

12 oz. tofu

2 oz. cheese, grated (or try vegan

cheese recipe below)

1/2 teaspoon salt

pepper to taste

1.5 tablespoons butter or vegan margarine

1 minced onion (optional)

1 tablespoon oil

 

Preheat Oven to 350F.

Cut potatoes lengthwise and scoop out shells. Spoon 1

cup of potato into mixing bowl and reserve remainder.

Mash tofu and cheese with potato in the bowl. Season

with salt and pepper. Melt butter/ margarine in skillet

and saute onions until nicely browned. Mix onions into

potato/tofu mixture and divide among shells. Coat a

cookie sheet with oil and bake stuffed potatoes about 30

mins or until nicely browned. Delicious served topped

with sour cream or butter (vegan available for both) and

minced chives or parsley.

 

Serves 6-8

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

Vegan Melty Cheese

 

Recipe By :Bryanna Clark Grogan

Serving Size : 5 Preparation Time :0:10

Categories : Fatfree Sauces

And Marinades

Substitutes

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup water

1/4 cup nutritional yeast

2 Tablespoons cornstarch

1 Tablespoon flour

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon garlic powder

 

Place all the ingredients in a blender, and blend until

smooth. Pour the mixture into a small sauce pan, and

stir over medium heat until it starts to thicken,

then let it bubble for 30 seconds. Whisk vigorously.

Whisk in 2 T water. Drizzle immediately over pizza or

other food, and broil or bake until a skin forms on

top. Alternatively, refrigerate in a small, covered

plastic container for up to a week. It will become quite

firm when chilled but will still remain spreadable. You

can spread the firm " cheese " on bread or quesadillas

for grilling, or heat it to spread more thinly on

casseroles, etc. This makes great grilled " cheese "

sandwiches!!!

 

 

VARIATION: To make a cheesy sauce for pouring over

vegetables or baked potatoes,

use 1/3 cup nutritional yeast and add 1/4 tsp. EACH

paprika and mustard powder.

Use only 1/4 tsp salt and add 1 Tbsp light miso to the

blended mixture. Then

whisk in 3/4 cup non-dairy milk to the finished " cheese "

and heat thoroughly.