Tomatoes With A Spinach And Tofu Stuffing Recipe

Summary

Preparation Time35 MinCooking Time15 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group

Ingredients

 Almonds1 Tablespoon, flaked
 Spinach12 Ounce, stalks removed, leaves washed and finely shredded (350 Gram)
 Beef tomatoes1 Pound (2 Mos, About 500 G)
 Tofu2 Ounce, smoked (60 Gram)
 Parmesan cheese1 Tablespoon, grated
 Wholemeal breadcrumbs2 Tablespoon
 Basil/1/2 tsp dried basil2 Teaspoon, finely shredded
 Black pepper To Taste, freshly ground
 Salt1⁄8 Teaspoon
 Virgin olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 369 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 9.8 mg

Sodium 212.2 mg8.8%

Total Carbohydrates 46 g15.3%

Dietary Fiber 5.5 g22%

Sugars 0.9 g

Protein 14 g28%

Vitamin A 162.4% Vitamin C 40.7%

Calcium 14.8% Iron 15.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Halve tomatoes horizontally, scoop out seeds with a spoon and discard the seeds.
2) With a sharp knife, cut out and reserve the tomato pulp.
3) Cut 1 tablespoon of the pulp to bite size pieces. Keep aside. Reserve the rest for later use.

MAKING
4) In a heavy frying pan add almonds. Toss over high heat for about 1 minute.
5) In a bowl add shredded spinach leaves and cover loosely with plastic film or with a lid.
6) Microwave on high for 3 minutes.
7) Put the cooked spinach to a colander to drain thoroughly.
8) Press the leaves to squeeze out the liquid.
9) Make the stuffing in a bowl. Add finely chopped tofu, spinach, tomato pulp, Parmesan cheese, breadcrumbs, basil and some freshly ground pepper. Combine together.
10) Mix salt and pepper and rub on the hollowed-out tomatoes.
11) With a spoon, press the mixture inside them.
12) Drizzle some olive oil over the top of each tomato.
13) On a serving dish arrange the stuffed tomatoes.
14) Microwave on medium low for 5 minutes.
15) Turn each tomato and microwave on low for 3 to 5 minutes.

SERVING
16) Decorate with toasted almond flakes on top and serve hot.
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