Baked Stuffed Tomatoes with Tofu
MediterraneanMainshigh proteincomfort foodbudget friendly
TOFU+23g protein
Recipe by Nikoleta · @surovadcerka
Nothing is wasted here, and that's what keeps the filling from drying out. The flesh scooped out of the tomatoes goes straight back in — chopped, fried with the tofu and rice, and cooked until most of its liquid has gone. That step is the difference between a moist filling and a dry one, and skipping it means throwing away the best-tasting part of the tomato.
Salt the hollowed shells and leave them while you cook. They release water they would otherwise release in the oven, into the filling.
Use marinated or smoked tofu, not plain. There's very little else carrying flavour in the filling, and plain tofu leaves it tasting mostly of rice. Fifty minutes, eight tomatoes.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tomatoes
- 8 large tomatoes
- 200 g marinated or smoked tofu
- 150 g cooked rice
- 2 cloves garlic
- 2 tbsp olive oil
- 1 handful fresh basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 80 g vegan mozzarella
Contains: soy
How to make it
Nutrition
550Calories
23 gProtein
48 gCarbs
31 gFat
7 gFiber
per serving
