1/2 c Scallions, thinly sliced 2 Garlic cloves, minced 1 Celery rib, chopped 1 c Mushrooms, chopped 2 tb Olive oil 1 tb Egg replacer, powdered 1/4 c Water 1 c Uncooked kasha 2 c Hot vegetable broth 1/4 c Wheatgerm 1/4 c Pine nuts, chopped 1/4 c Italian parsley, chopped 1/2 ts Thyme 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.