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Tofu Stuffed Tomatoes

Fresh.n.Natural's picture
  Ripe tomatoes 4 Large
  Firm tofu 1 Pound, crumbled
  Chopped celery 1⁄2 Cup (8 tbs)
  Scallions 1⁄2 Cup (8 tbs)
  Dijon mustard 2 Tablespoon
  Homemade mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Grated onion 1 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Soy sauce 2 Teaspoon
  Finely chopped parsley 1 Tablespoon

1. Cut a 1/4-inch slice from the blossom end of the tomatoes. Scoop out the pulp leaving a 1/4-inch shell. (Reserve the pulp for soup, stew, or gravy.) Turn the tomatoes upside down to drain.
2. Mix the remaining ingredients together in a bowl. Spoon into the tomato shells and serve on lettuce leaves or place in a shallow baking dish, and add water to just cover the bottom of the dish. Sprinkle the tops with grated Parmesan cheese and bake in a 350-degree oven for 25 minutes, or until heated through.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 1083

% Daily Value*

Total Fat 121 g186.8%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 89.4 mg29.8%

Sodium 673.7 mg28.1%

Total Carbohydrates 47 g15.7%

Dietary Fiber 13.3 g53.3%

Sugars 22.5 g

Protein 52 g103%

Vitamin A 162.6% Vitamin C 213.1%

Calcium 102.4% Iron 56.1%

*Based on a 2000 Calorie diet

Tofu Stuffed Tomatoes Recipe