Tomatoes Stuffed With Corn Slaw
Ingredients
8 large tomatoes
1/4 C. cider vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. sugar
3 Tbsp. tofu mayonnaise
1/2 tsp. celery seeds
1/2 tsp. dry mustard
1/4 tsp. white pepper
4 C. green cabbage, shredded
1 tart green apple, minced
1 C. corn kernels
1 large green bell pepper, minced
1/4 C. red onion, minced
salt, to taste
Cooking Instructions
Slice tops of tomatoes and scoop out the insides; reserve for another use. Set tomatoes on a platter. In a large bowl, toss together remaining ingredients. Spoon into tomatoes. Serve or wrap and store in refrigerator overnight to allow the flavors to develop. Any leftover slaw will keep refrigerated in a covered container for 2 days.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)