Instructions: TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each tomato. Carefully scoop out the insides, leaving a 1/2" shell.

Separate the seeds from the pulp with a sharp utensil & discard them.

Coarsely chop the pulp & set aside. Sprinkle the insides of the shells with salt & invert on a rack to drain for 20 minutes.

STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms in 4 ts oil until softened, about 5 minutes.

In a medium sized bowl, whisk the egg replacer & water. Stir in the kasha, mixing well. Add the kasha mixture to mushroom mixture, stirring to separate the grains. Add the hot broth & tomato pulp.

Simmer for 2 to 3 minutes.

Cover & simmer until the broth is abosrbed, 8 minutes. Remove from heat & stir in the wheatgerm, pine nuts, parsley & thyme.

TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish.

Arrange the tomato shells in the dish & fill with stuffing. Bake for 20 minutes.

Place reserved tops on the tomatoes, brush with the remaining oil.

Bake another 10 minutes & then serve immediately.

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