3/4 cup chopped onion
3/4 cup quartered small mushrooms
1 tablespoon soy sauce
1/4 tsp.rubbed sage leaves
2 large baked potatoes (8-10oz each)
6 ounce soft tofu, mashed (3/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
Finely chopped fresh parsley
Preheat oven to 350 F. In a medium skillet, combine onion, mushrooms, soy sauce and sage. Cover, and cook over medium-low heat until mushrooms are tender, about 5 min. Meanwhile, cut potatoes in half lengthwise. Scoop out pulp leaving a 1/4″-thick shell. Set shells aside. In food processor or blender combine potato pulp, tofu, salt and pepper. Process until smooth. Stir in all but 1/4 cup mushroom mixture. Spoon potato mixture evenly with remaining mushroom mixture. Place potatoes on baking sheet. Bake for 25 min., until heated through. Garnish with chopped parsley.