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Tofu Stuffed Tomato Recipe
|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|
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
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.
6.On a serving platter, arrange the tomato shells and refrigerate covered until serving.