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1
TO PREPARE TOMATOES: Slice off and reserve the top 1/2 inch from each tomato.
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2
Carefully scoop out the insides, leaving a 1/2 inch shell.
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3
Separate the seeds from the pulp with a sharp utensil and discard them.
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4
Coarsely chop the pulp and set aside.
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5
Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes.
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6
STUFFING: In a large pot, saute scallions, garlic, celery and mushrooms in 4 teaspoons oil until softened, about 5 minutes.
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7
In a medium sized bowl, whisk the egg substitute and water.
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8
Stir in the kasha, mixing well.
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9
Add the kasha mixture to mushroom mixture, stirring to separate the grains.
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10
Add the hot broth and tomato pulp.
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11
Simmer for 2 to 3 minutes.
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12
Cover and simmer until the broth is abosrbed, 8 minutes.
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13
Remove from heat and stir in the wheatgerm, pine nuts, parsley and thyme.
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14
TO ASSEMBLE: Preheat oven to 350F (180C) and oil a shallow baking dish.
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15
Arrange the tomato shells in the dish and fill with stuffing.
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16
Bake for 20 minutes.
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17
Place reserved tops on the tomatoes, brush with the remaining oil.
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18
Bake another 10 minutes and serve immediately.
