Tofu Stuffed Tomato Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 15 Min
Ready In1 Hr 35 MinDifficulty LevelMedium
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Large tomato - 1, cut in half horizontally | ||
| Wholekernel corn - 1/2 cup, drained, canned | ||
| Firm style tofu - 2 ounces, mashed | ||
| Onion | 2 Tablespoon, minced | |
| Lime juice | 2 Tablespoon, squeezed | |
| Italian flat leaf parsley | 1 1/2 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Hot sauce - 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.
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.
Chef
