Garden Tofu-Stuffed Tomatoes

Last night Zack made fish and I made garden tofu-stuffed tomatoes
from "A Mountain Harvest Cookbook" by Roberta Sickler
I altered the recipe slightly



8 ounces tofu (medium-soft)
1/4 drained, chopped green olives
2 scallions, chopped
1/4 grated carrots
1/4 grated cucumber
1 garlic clove, chopped
dash of soy sauce
2 tablespoons organic mayonaaise
lettuce
2 large red ripe tomatoes

Mash tofu in mixing bowl. Add olives, scallions, carrot, cucumber, and garlic and mix.
Add soy sauce and mayonnaise and mix well. Set aside, covered.
Wash tomatoes, cut, and "carve" out center (save for tomato sauce or something) and add tofu salad mix. Serve on lettuce leaf.
The tofu salad was so good. I can imagine this being good on bread or a bagel.