Baked, Tofu Stuffed Tomatoes
4 medium, slightly under-ripe tomatoes
1 (12.3 ounce) box firm tofu, mashed with a fork
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
1/2 teaspoon kosher salt and pepper
3 dashes hot sauce (I use Texas Pete Garlic Hot Sauce)
1/2 cup water
2-4 tablespoons nutritional yeast
1/2 tablespoon dried parsley
1. Preheat the oven to 350 degrees Fahrenheit. Cut the tops off of the tomatoes and core the insides. Dispose of the remnants, or save for a sauce or soup.
2. Put the tofu in a medium bowl, mash with a fork and then add the basil, oregano, garlic powder, salt, pepper and hot sauce. Mix well.
3. In a small casserole dish, add in water. Spoon tofu filing into the hollowed out tomatoes. Place the tomatoes with filling in the dish.
4. Sprinkle the nutritional yeast on top of the tofu mixture. Spray a small amount of oil on top of the yeast, adding the parsley as a garnish. Bake for 15 minutes, until the yeast topping is golden brown. Serve warm.
Accompanies a roasted asparagus and crostini with white bean spread deliciously!
Source of recipe: I was trying to find a good substitute for the "Tomatoes Mediterranean" my mother used to make all the time when I was a kid. So I did a little experimenting, and here is what I came up with. It's fast and delicious!