Tofu Stuffed Tomatoes Recipe
Ingredients
| Ripe tomatoes | 4 Large | |
| Firm tofu | 1 pound, crumbled | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Scallions | 1/2 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| 1/2 cup homemade mayonnaise | ||
| Lemon juice | 1 Teaspoon | |
| Onion | 1 Tablespoon, grated | |
| Ground black pepper | 1/4 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Parsley | 1 Tablespoon, finely chopped | |
Directions
1. Cut a 1/4-inch slice from the blossom end of the tomatoes. Scoop out the pulp leaving a 1/4-inch shell. (Reserve the pulp for soup, stew, or gravy.) Turn the tomatoes upside down to drain.
2. Mix the remaining ingredients together in a bowl. Spoon into the tomato shells and serve on lettuce leaves or place in a shallow baking dish, and add water to just cover the bottom of the dish. Sprinkle the tops with grated Parmesan cheese and bake in a 350-degree oven for 25 minutes, or until heated through.
2. Mix the remaining ingredients together in a bowl. Spoon into the tomato shells and serve on lettuce leaves or place in a shallow baking dish, and add water to just cover the bottom of the dish. Sprinkle the tops with grated Parmesan cheese and bake in a 350-degree oven for 25 minutes, or until heated through.
Chef
