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Tofu Stuffed Tomato

Ingredients
  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
  Pepper 1 Dash
Directions

MAKING
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.

SERVING
6.On a serving platter, arrange the tomato shells and refrigerate covered until serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Dish: 
Stuffing
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
2

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4.02857
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 77 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 28.6 mg1.2%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.7 g6.7%

Sugars 3.6 g

Protein 4 g7.5%

Vitamin A 20.4% Vitamin C 30.9%

Calcium 7.1% Iron 4%

*Based on a 2000 Calorie diet

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Tofu Stuffed Tomato Recipe