Time: 21 Minutes
Yield: 4 Servings
(15 Item Recipe)

Naturally Vegan & Vegetarian


6 Large Organic Tomatoes
2 tablespoons fresh-squeezed organic lemon juice
2 tablespoons purified water
1 cup organic flat leaf parsley, chopped
3 tablespoon extra-virgin olive oil
¼ cup organic onion, diced
2 large cloves organic garlic, minced fine
1 Cup organic firm tofu, well drained and crumbled or chopped small
2 tablespoon nutritional yeast (I use and prefer Bob’s Red Mill Brand. You can buy online at Bobsredmill.com)
2 tablespoon organic tahini
¼ cup organic spinach, chopped
2 tablespoon fresh organic basil
pinch crushed red pepper flakes
Sea salt (½ teaspoon) to taste – optional
Freshly ground black pepper (¼ teaspoon) to taste – optional


Preheat oven to 375. Take washed and dried tomatoes.  Cut tomatoes in half.  Use spoon to hollow out and remove inside of the tomatoes.  You want to keep the pulp in a bowl.  Be careful not to pierce holes in the tomatoes.  In a medium bowl chop tomato pulp, then add rest of ingredients.  Place tomato halves in oven safe casserole dish.  Stuff tomatoes with stuffing.  Drizzle top of tomatoes with olive oil.  Bake for 20 minutes until tops are browned.

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