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.