Tomatoes Stuffed with Corn Slaw

8 lg Tomatoes

1/4 c Cider vinegar

2 tb Balsamic vinegar

2 tb Sugar

3 tb Tofu mayonnaise

1/2 ts Celery seeds

1/2 ts Dry mustard

1/4 ts White pepper

4 c Green cabbage, shredded

1 ea Tart green apple, minced

1 c Corn kernels

1 lg Green bell pepper, minced

1/4 c Red onion, minced

Salt, to taste Slice tops of tomatoes & 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 & store in the refrigerator overnight to allow the flavours to develop. Any leftover slaw will keep refrigerated in a covered container, for 2 days.