Tomatoes With A Spinach And Tofu Stuffing Recipe
Summary
Preparation Time35 MinCooking Time15 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Almonds | 1 Tablespoon, flaked | |
| Spinach - 350 g / 12 oz, stalks removed, leaves washed and finely shredded | ||
| Beef tomatoes - 2 (about 500 g / 1 lb) | ||
| Tofu - 60 g / 2 oz smoked | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Breadcrumbs | 2 Tablespoon | |
| Basil | 2 Teaspoon, finely shredded | |
| Ground black pepper | 1 To taste | |
| Salt | 1/8 Teaspoon | |
| Virgin olive oil | 1 Tablespoon | |
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.
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.
Chef
