Healthy Stuffed Tomatoes
You can never have too many side dish recipes, so give Healthy Stuffed Tomatoes a try. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 78 calories. For 60 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. 223 people have tried and liked this recipe. A mixture of balsamic vinegar, salt and pepper, pine nuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Baked In. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 95%, this dish is super. Try A Stuffed Picnic: Tunan and Artichoke Stuffed Tomatoes, Red Pepper, Fetan and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples, Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs), and One-Pot Pasta with Spinach & Tomatoes ‹ Hello Healthy for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1 Tbsp balsamic vinegar
1 can cannellini (white kidney) beans, drained and rinsed thoroughly
½ package (7 oz) extra firm tofu
1 cup fresh basil, lightly packed
2 cloves garlic
1 tsp dried oregano
2 Tbsp pine nuts (optional)
Salt and pepper to taste
10-12 small tomatoes
Equipment:
paper towels
baking pan
toaster
aluminum foil
oven
food processor
bowl
Cooking instruction summary:
Preheat oven or toaster oven to 375 F. Line a baking dish with foil or parchment. If using foil, spray lightly with cooking spray.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.Using paper towels, squeeze the excess water out of the tofu.Place tofu, beans, garlic, basil, sun-dried tomatoes, balsamic, oregano, and salt and pepper in the bowl of a food processor.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.Fill each tomato to just over the top with filling. Top with a few pine nuts.Bake for 12-14 minutes, until filling is lightly browned on top. Serve warm or at room temperature.
Step by step:
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.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.Using paper towels, squeeze the excess water out of the tofu.
2. Place tofu, beans, garlic, basil, sun-dried tomatoes, balsamic, oregano, and salt and pepper in the bowl of a food processor.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.Fill each tomato to just over the top with filling. Top with a few pine nuts.
3. Bake for 12-14 minutes, until filling is lightly browned on top.
4. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
