White Mountain Stuffed Baked Tomatoes   Serves 8-12

1 16 oz. container of White Mountain Cottage Tofu
8 large or 12 small ripe tomatoes, washed, then cut or scoop out a hollow on the stem end, leaving about ¾ of the tomato.

Sauté together in 2 Tbsp. olive oil until soft:
1 medium onion, diced
1 medium bell pepper, diced

Preheat oven to 400* F.

Combine sautéed vegetables and White Mountain Cottage Tofu.  Stuff the tomatoes and arrange in a 9” square oiled baking pan. Top with Bread or cracker crumbs.  Bake for 20 minutes.  Serve hot or chilled.
Per Serving: Calories:  105, Protein: 5 gm., Fat: 6 gm., Carbohydrates: 9 gm.