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  1. Baked Tomatoes Stuffed with Quinoa and Tofu

Baked Tomatoes Stuffed with Quinoa and Tofu

00:40:00 6 servings, 1/6 recipe (190 g) each
Recipe By
1
0 0 Reviews
Prep Time
20
min.
Total Time
40
min.
Servings

6 servings, 1/6 recipe (190 g) each

Our Baked Tomatoes Stuffed with Quinoa and Tofu combines plump juicy tomatoes with tofu and quinoa. A flavourful topping of Parmesan cheese adds a golden crunch. Our easy-to-follow Baked Tomatoes Stuffed with Quinoa and Tofu recipe makes a delicious side dish. Or, serve it as part of a fantastic vegetarian main course.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cut tomatoes crosswise in half, scoop pulp from each tomato half into bowl, leaving 1/2-inch-thick shell. Reserve 3/4 cup tomato pulp for later use; discard remaining pulp.
  • Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until onions are softened. Add tofu and reserved pulp; cook on medium heat 5 min., stirring frequently. Remove from heat. Add quinoa, half the cheese and 1 Tbsp. pesto; mix lightly.
  • Spread remaining pesto onto bottom of 2-L casserole dish sprayed with cooking spray. Place tomato shells, cut sides up, in prepared dish; fill with tofu mixture. Top with remaining cheese.
  • Bake 20 min. or until heated through.

Substitute

Substitute cooked couscous for quinoa.

Servings

  • 6 servings, 1/6 recipe (190 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (190 g) each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 12g
Saturated fat 4.5g
Cholesterol 10mg
Sodium 280mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 6g
Protein 13g
   
Vitamin A 25 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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