Mediterranean Stuffed Tomatoes
|Parsley||240 Milliliter (1 Cup)|
|Capers||45 Milliliter (2-3 Tablespoons)|
|Garlic||2 Clove (10 gm)|
|Oil||30 Milliliter (4 Tablespoon)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Walnuts||120 Milliliter, roughly chopped (1/2 Cup)|
|Tofu burgers||12 1⁄5 Ounce, crumbled (2 Packages, 6.1 Ounce Each, 366 Gram, Garden Style)|
|Ripe tomatoes||4 Large|
Place parsley, capers and garlic in a blender with 2 tbs oil.
Blend for 15 seconds, add 2 more tbs oil and blend for 5-10 seconds, leaving some texture to the ingredients.
Scrape into a bowl and add 2 tbs lemon juice.
Add chopped walnuts, crumbled tofu burgers and salt, if necessary.
Cut the tops off tomatoes and trim bottoms slightly so they will stand; remove insides leaving a wall 1/3-inch thick.
Fill with the tofu mixture and chill 3-4 hours before serving.
Serving size: Complete recipe
Calories 2228 Calories from Fat 1530
% Daily Value*
Total Fat 176 g271.1%
Saturated Fat 18.7 g93.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1942.4 mg80.9%
Total Carbohydrates 92 g30.8%
Dietary Fiber 29.6 g118.6%
Sugars 29.7 g
Protein 103 g206.6%
Vitamin A 526.3% Vitamin C 719.6%
Calcium 70.1% Iron 114%
*Based on a 2000 Calorie diet