You are here

Tomatoes With A Spinach And Tofu Stuffing

Diet.Chef's picture
Ingredients
  Almonds 1 Tablespoon, flaked
  Spinach 12 Ounce, stalks removed, leaves washed and finely shredded (350 Gram)
  Beef tomatoes 1 Pound (2 Mos, About 500 G)
  Tofu 2 Ounce, smoked (60 Gram)
  Parmesan cheese 1 Tablespoon, grated
  Wholemeal breadcrumbs 2 Tablespoon
  Basil/1/2 tsp dried basil 2 Teaspoon, finely shredded
  Black pepper To Taste, freshly ground
  Salt 1⁄8 Teaspoon
  Virgin olive oil 1 Tablespoon
Directions

GETTING READY
1) Halve tomatoes horizontally, scoop out seeds with a spoon and discard the seeds.
2) With a sharp knife, cut out and reserve the tomato pulp.
3) Cut 1 tablespoon of the pulp to bite size pieces. Keep aside. Reserve the rest for later use.

MAKING
4) In a heavy frying pan add almonds. Toss over high heat for about 1 minute.
5) In a bowl add shredded spinach leaves and cover loosely with plastic film or with a lid.
6) Microwave on high for 3 minutes.
7) Put the cooked spinach to a colander to drain thoroughly.
8) Press the leaves to squeeze out the liquid.
9) Make the stuffing in a bowl. Add finely chopped tofu, spinach, tomato pulp, Parmesan cheese, breadcrumbs, basil and some freshly ground pepper. Combine together.
10) Mix salt and pepper and rub on the hollowed-out tomatoes.
11) With a spoon, press the mixture inside them.
12) Drizzle some olive oil over the top of each tomato.
13) On a serving dish arrange the stuffed tomatoes.
14) Microwave on medium low for 5 minutes.
15) Turn each tomato and microwave on low for 3 to 5 minutes.

SERVING
16) Decorate with toasted almond flakes on top and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Tomato
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
15 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.117855
Average: 4.1 (14 votes)