Pierce the potatoes with a fork and bake on the center rack of the oven for one hour at 425. Then re-set oven to 350.
In a medium skillet, combine the onion, mushrooms, soy sauce and sage.
Cover and cook over medium-low heat until the mushrooms are tender, about 5 min.
Meanwhile, cut the potatoes in half lengthwise. Scoop out the pulp, leaving a ¼ “ thick shell. Set the shells aside.
In a food processor, combine potato pulp, tofu, salt and pepper. Process until smooth. Stir in all but ¼ c. of the mushroom mixture. Spoon the potato mixture evenly into the potato shells.
Top evenly with the remaining mushroom mixture. Place potatoes on baking sheet. Bake for 25 min. Garnish with chopped parsley.