Mamou’s Vegan Stuffed Tomatoes
A fresh, healthy, and delicious dish that’s perfect for any occasion. These stuffed tomatoes are packed with flavor and plant-based goodness!
Equipment
- Baking dish (8-inch/20-cm square)
- Food processor
- grater
Ingredients
- ½ teaspoon olive oil for coating dish
- 2 cloves garlic grated
- ¼ teaspoon ground black pepper plus more to taste
- ¼ cup 40 g chopped red onion
- 1 teaspoon fine sea salt plus more to taste
- 1½ cups 237 g fully cooked long grain white or (293 g) brown rice
- ¼ cup 15 g packed mixture of equal amounts chopped fresh parsley, basil, and thyme
- 4 medium-size tomatoes
- 2 tablespoons 28 g nondairy butter
- ¾ cup 100 g pressed and coarsely crumbled extra-firm tofu
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
- Slice off the top from each tomato.
- Scoop out the flesh and juice and place in a large-size bowl.
- Cut off and discard the tougher parts of the tomato and add the grated garlic.
- Sprinkle a little salt inside each tomato shell and place them in the baking dish.
- Blend the fresh herbs and onion in a food processor.
- Add the tofu and pulse two or three times, leaving some texture.
- Stir the tofu-herb mixture into the tomato mixture, along with the rice, and season with salt and pepper to taste.
- Divide the stuffing among the tomatoes, and place the tomato tops back on top.
- Top each tomato with 1½ teaspoons of nondairy butter.
- Bake for 35 to 40 minutes, or until the tomatoes are wrinkled and tender to the fork.
Notes & Wine Advice
Wine advice:
Pair with a chilled Sauvignon Blanc or a light, dry rosé for a refreshing complement.Nutrition values
Calories: 160 kcal | koolhydraten: 18 g | Eiwitten: 6 g | Vet: 8 g | Suiker: 3 g