Tofu Stuffed Tomato
|Tomato||1 Large, cut in half horizontally|
|Whole kernel corn||1⁄2 Cup (8 tbs), drained, canned|
|Firm tofu||2 Ounce, mashed|
|Onion||2 Tablespoon, minced|
|Freshly squeezed lime juice||2 Tablespoon|
|Fresh cilantro/Italian (flat leaf) parsley||1 1⁄2 Teaspoon (Chinese Parsley)|
|Olive oil||1 Teaspoon|
|Hot sauce||1 Dash|
1.Spoon out the pulp of the tomatoes leaving the shells intact.
2. Chop tomato pulp.
3. In a small mixing bowl, add the tomato pulp, and all the remaining ingredients and mix well.
4. Refrigerate covered for 1 hour for flavors to blend well.
5.Spoon the tomato pulp mixture into the tomato shells.
6.On a serving platter, arrange the tomato shells and refrigerate covered until serving.