Stuffed Tomatoes
 
Prep time
Cook time
Total time
 
White beans and tofu stand in for the usual cheesy filling in this healthy summer treat.
Category: Appetizer, Side Dish, Main Dish
Yield: 10-12 servings
Ingredients
  • 10-12 small/medium tomatoes
  • ½ package (7 oz) extra firm tofu
  • 1 can cannellini (white kidney) beans, drained and rinsed thoroughly
  • 2 cloves garlic
  • 1 cup fresh basil, lightly packed
  • ⅓ cup sun-dried tomatoes in oil, oil drained
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 Tbsp pine nuts (optional)
Instructions
  1. Preheat oven or toaster oven to 375 F. Line a baking dish with foil or parchment. If using foil, spray lightly with cooking spray.
  2. Slice the tops off of the tomatoes, and use a spoon to scrape out the seeds and middles. Discard the tops, seeds and middles, and place the hollowed-out tomatoes in the dish, leaving a little space between each one.
  3. Using paper towels, squeeze the excess water out of the tofu.
  4. Place tofu, beans, garlic, basil, sun-dried tomatoes, balsamic, oregano, and salt and pepper in the bowl of a food processor.
  5. Process in ten second pulses until creamy and smooth. A little texture is good - you'll get flavor-packed bursts of sun-dried tomato and basil.
  6. Fill each tomato to just over the top with filling. Top with a few pine nuts.
  7. Bake for 12-14 minutes, until filling is lightly browned on top. Serve warm or at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/07/10/healthy-stuffed-tomatoes/