Dijon Mustard Tofu Stuffed Potatoes
Stuffed potatoes are normally a great side dish, but this one can be served as a main dish. The tofu is your protein, so you’ve got a whole dinner right there in those potato skins! The flavor is very special, too, with the Dijon Mustard perking everything up a bit.
4 medium baking potatoes
1 C. chopped spring onions
1 C. chopped mushrooms
1 (8 oz.) package soft tofu, drained & mashed
2 Tablespoons chopped parsley
1 Tablespoon Dijon mustard
1/2 teaspoon honey
paprika
Butter flavored cooking spray
Wash and dry potatoes. Using an sharp knife, stick a hole all the way through each potato. Coat potatoes with a thin layer of cooking spray. Microwave on high for 10 minutes, turn over and cook 10 minutes longer. (You may prefer to oven bake the potatoes, just use your favorite method.)
Cut baked potatoes in half lengthwise and scoop out insides, leaving about ¼ inch thick skin to fill.
Combine onion and mushrooms in skillet. Cover and cook over medium heat for about 5 minutes or until mushrooms become tender. Combine scooped out potato with tofu, parsley, mustard and honey. Mix well. Stir in mushrooms and onions.
Re-fill potato skins with tofu mixture and sprinkle with paprika. Reheat in microwave for 2-5 minutes or until heated through. (Serves 4)