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.