Tomatoes Stuffed With Corn Slaw

Servings: 8
Ingredients:

8 lg Tomatoes                          1/4 ts White pepper
1/4 c  Cider vinegar                       4 c  Green cabbage, shredded
2 tb Balsamic vinegar                    1    Tart green apple, minced
2 tb Sugar                               1 c  Corn kernels
3 tb Tofu mayonnaise                     1 lg Green bell pepper, minced
1/2 ts Celery seeds                      1/4 c  Red onion, minced
1/2 ts Dry mustard                              Salt, to taste

Slice tops of tomatoes and scoop out their insides. Reserve for another use.
Set tomatoes on a platter.

In a large bowl, toss together the remaining ingredients. Spoon into the
tomatoes, serve or wrap and store in the refrigerator overnight to allow the
flavours to develop. Any leftover slaw will keep refrigerated in a covered
container, for 2 days.

‘Vegetarian Times’ August, 1994

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