Ingredients with Measurements:
- 4 large tomatoes
- 1 block of firm tofu, drained and crumbled
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Set aside.
3. In a mixing bowl, combine the crumbled tofu, cooked quinoa, parsley, basil, chives, sun-dried tomatoes, kalamata olives, garlic, Parmesan cheese, salt, and pepper. Mix well.
4. Stuff each tomato with the tofu mixture, pressing it down gently with a spoon.
5. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes or until the tomatoes are tender and the filling is golden brown.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 16g
Protein: 12g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cooked grain instead of quinoa, such as brown rice or couscous.
- You can use any type of cheese instead of Parmesan, such as feta or goat cheese.
- You can use any type of herb instead of parsley, basil, and chives, such as thyme or rosemary.
Variations:
- You can add chopped mushrooms or bell peppers to the filling.
- You can top the stuffed tomatoes with breadcrumbs or grated cheese before baking.
- You can serve the stuffed tomatoes with a side salad or roasted vegetables.
Tips and tricks:
- Make sure to drain the tofu well before using it to prevent excess moisture in the filling.
- You can prepare the filling ahead of time and store it in the fridge until ready to use.
- If the tomatoes are not stable enough to stand up on their own, you can slice a small piece off the bottom to create a flat surface.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed tomatoes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, or a drizzle of balsamic glaze.
Pairings:
This dish pairs well with a crisp white wine or sparkling water with lemon.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the filling is too dry, add a tablespoon of olive oil or vegetable broth to moisten it.
Food safety advice:
Make sure to wash the tomatoes thoroughly before using them. Store leftovers in the fridge and reheat to an internal temperature of 165°F.
Food history:
Stuffed tomatoes have been a popular dish in Mediterranean cuisine for centuries. They are often filled with rice, meat, or cheese and baked until tender.
Flavor profiles:
This dish is savory, herbaceous, and slightly tangy from the sun-dried tomatoes and olives.
Serving suggestions:
Serve the stuffed tomatoes as a vegetarian main course or as a side dish to grilled chicken or fish.
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