Vegan Phood

Stuffed Baked Tomatoes

Cook Book: Tofu Cookery

Serves: 8 to 12

Calories: 125

Super quick, great tasting and healthier than any meal your friends on weight watchers would make. When Taryn and I started being vegan we were amazed (and still are to this day) at what you can do with tofu. This meal is a testament to great tofu dishes. These stuffed tomatoes are also for those of us who want a fat kids meal without the guilt. Paired with some pasta with marinara and some garlic bread this meal is complete.

Ingredients:

8 to 12 small ripe tomatoes

2 TBS Olive Oil

1 Onion Diced

1/2 Cup Diced Green Bell Pepper

1 Pound Firm Tofu, Mashed (Freeze it for an even "meatier" texture)

1/4 Fresh Parsley, Minced

1 TS Soy Sauce

1 Garlic Clove

Panko Bread Crumbs for garnish

Directions:

Cut or scoop out a hollow on the stem end of the tomatoes. Remove the seeds, leaving about 2/3's of the tomato a hollow receptacle. Heat the olive oil in a medium-size skillet or saute pan over low heat. Cook and stir the onion and green bell pepper in the heated oil over medium heat until soft. Remove from the heat and set aside. Preheat the oven to 400 degrees F, and oil a 9-inch square baking pan. Mix the tofu, parsley, soy sauce, and garlic clove in a medium size bowl. Stir the oino and bell pepper into the tofu mixture and then spoon it into the hollow of the prepared tomatoes. Place the stuffed tomatoes in the prepared baking pan. Top each one with a sprinkle of dried panko bread crumbs. Bake for 20 minutes, or until browned on top. Serve hot or chilled.