Quinoa Tofu Tomatoes with Garlic, Basil & Onions

Quinoa Tofu Tomatoes
with Garlic, Basil & Onions

Naturally Vegan & Vegetarian
Time: 20 Minutes
Yield: 4 Tomatoes
(11 Item Recipe)


4 medium Organic Tomatoes
1 Cup Organic Quinoa, Cooked
1/2 Cup Organic Tofu, crumbled
1/2 small Organic Onion, peeled
1 small Organic Garlic Clove, peeled
2 Tablespoons Extra Virgin Olive Oil
1/2 small Organic Carrot
1/2 Organic Celery, sliced
1/4 cup Organic Sprouted Grain Bread, chopped fine
3 tablespoons Organic Nutritional Yeast
8 Fresh Organic Basil Leaves, sliced thin


Preheat oven to 350.  Prepare tomatoes by cutting a thin slice off the top of each tomato. Leaving a 1/2-in. Scoop out tomato and set aside. On paper towel upside allow tomato to drain.  In food processor, add carrot, celery, onion, garlic and scooped tomato pulp until finely chopped. In large skillet, saute vegetable mixture and olive oil until tender. Simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the Quinoa, Tofu, Bread crumbs, Nutritional yeast and basil. Stuff tomatoes; replace tops. In shallow baking dish coated with cooking spray lay tomatoes right side up with tops. Bake at 350, uncovered, 20 minutes or until heated through.

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