Seaside-Stuffed Mirlitons (Chayote)

Remove from the water and set aside to cool. Preheat oven to 400F. Once the mirlitons are cool enough to handle, cut them in half lengthwise (cutting through the widest side) and remove the seed. Use a grapefruit spoon or melon baller to remove the flesh from the center; be sure to keep the shell about 1/4-inch thick on all sides. In a large bowl, mash the mirliton pulp and set it aside. Mash the tofu and add it to the mirliton pulp. In a non-stick skillet lightly sprayed with olive oil, sauté the onion until it begins to brown.

Add the celery, carrot, and pepper and cook for 3 more minutes.

Add the sautéed vegetables to the tofu-mirliton mixture. Stir in the parsley, breadcrumbs, Old Bay seasoning, wakame (sea vegetable), and corn starch.

Add salt to taste.

Sprinkle the mirliton shells with salt and pepper, if desired, and stuff them with the tofu mixture, piling the mixture above the top of each mirliton.

Sprinkle the tops with panko or dried bread crumbs, pressing it in lightly.

Place them in a large baking dish and put them in the oven.

Bake for about 30-40 minutes, until tops are lightly browned.

Serve with tartar sauce or spicy cocktail sauce. (Tartar sauce is easily made with vegan mayo and sweet relish; make cocktail sauce using ketchup, prepared horseradish, and hot sauce, to taste.)