Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
kristavalz, 04/05/09
Baked, Tofu Stuffed TomatoesIngredients (use vegan versions): 4 medium, slightly under-ripe tomatoes
1 12.3 oz box firm tofu, mashed with a fork
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 dashes of Texas Pete Garlic Hot Sauce, or any other hot sauce you like
2-4 tablespoons nutritional yeast
1/2 tablespoon dried parsley
cooking spray
1/2 cup water
Directions:Pre-heat the oven to 350 degrees Fahrenheit.
Cut the tops off of the tomatoes and core the insides. Dispose of the remnants, or save for a sauce or soup.
Put the tofu in a medium bowl, mash with a fork and then add the basil, oregano, garlic powder, salt, pepper and Texas Pete. Mix well.
In a small casserole dish, add in water. Spoon tofu filing into the hollowed out tomatoes. Place the tomatoes with filling in the dish.
Sprinkle the nutritional yeast on top of the tofu mixture. Spray a small amount on top of the yeast, adding the parsley as a garnish.
Bake for 15 mins, until the yeast topping is golden brown.
Serve warm.
Suggested serving ideas: Accompanies a roasted asparagus and crostini with white bean spread deliciously!
Source of recipe: I was trying to find a good substitute for the "Tomatoes Mediterranean" my mother used to make all the time when I was a kid. So I did a little experimenting, and here is what I came up with. It's fast and delicious!
Makes: 4 servings, Preparation time: 10 mins, Cooking time: 15 mins
