Mamou’s Stuffed Tomatoes
A family favorite, these stuffed tomatoes are packed with tofu, rice, and fresh herbs for a healthy, satisfying dish.
Equipment
- Baking dish, Food processor, Knife, Spoon
Ingrediënten
- ½ teaspoon olive oil for coating dish
- 4 medium-size tomatoes
- 2 cloves garlic grated
- 1 teaspoon fine sea salt plus more to taste
- ¼ cup 15 g packed mixture of equal amounts chopped fresh parsley, basil, and thyme
- ¼ cup 40 g chopped red onion
- ¾ cup 100 g pressed and coarsely crumbled extra-firm tofu
- 1½ cups 237 g fully cooked long grain white or (293 g) brown rice
- ¼ teaspoon ground black pepper plus more to taste
- 2 tablespoons 28 g nondairy butter
Instructies
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
- Slice off the tops from each tomato.
- Scoop out the flesh and juice and place them in a large bowl.
- Discard the tougher parts of the tomato and add the grated garlic.
- Sprinkle a little salt inside each tomato shell and place them in the baking dish.
- In a food processor, blend the herbs and onion.
- Add the crumbled tofu and pulse 2–3 times, leaving some texture.
- Stir into the tomato mixture, along with the rice, and season with more salt and pepper to taste.
- Stuff the tomatoes with the mixture and place the tops back on each one.
- Top each tomato with 1½ teaspoons of nondairy butter.
- Bake for 35 to 40 minutes, or until the tomatoes are tender and slightly wrinkled.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side salad or crusty bread for a complete meal.
Wine Advice:
Pair with a light, crisp white wine, such as a Sauvignon Blanc or a dry Riesling.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 6 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.7 g
