Tomatoes Stuffed With Corn Slaw

Ingredients

8 tomatoes
60 ml cider vinegar
30 ml balsamic vinegar
26 gr sugar
45 ml tofu mayonnaise
1 gr celery seeds
2 ml dry mustard
1 gr pepper
350 gr green cabbage
1 tart green apple
150 gr corn kernels
1 green bell pepper
30 gr onion

Instructions

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.