Scrambled Tofu and Spinach stuffed Tomatoes

This was a tasty, filling diner we had tonight. It’s easy to make and quite a satisfying dish.

Scrambled Tofu and Spinach-stuffed Tomatoes

Serving Size: 4

Yield: 8 stuffed tomatoes

Ingredients:

  • 3 tablespoons olive oil
  • 1 bell pepper, seeded and chopped
  • 1 onion, chopped
  • 2 cups spinach, washed and chopped
  • 1 teaspoon red chili flakes to taste
  • salt and pepper to taste
  • 8 medium tomatoes
  • 4 oz. soy cheese, shredded
  • 1 block (ca. 12 ounces) tofu
  • 1/4 teaspoon turmeric for color

Scrambled Tofu and Spinach-stuffed Tomatoes

Directions:

  1. Pre-heat oven to 400 F / 204 C.
  2. In a large saute pan over medium-high heat, heat two tablespoons of the olive oil.
  3. Add the chopped bell pepper and onion.
  4. Saute until they are soft.
  5. Crumble the tofu into the pan and continue to saute, mixing the vegetables and tofu well.
  6. Add the red chili flakes, salt and pepper and then the spinach, cook until wilted and tender about five minutes.
  7. Set the scrambled tofu aside to cool.
  8. Cut the tops off each tomato, and using a paring knife or small spoon, remove the seeds to hollow the tomatoes.
  9. Choose a baking dish that will hold the tomatoes snugly so they don’t roll around when the dish is moved, and drizzle a few drops of the remaining olive oil in the bottom of the dish.
  10. With the last bit of olive oil, drizzle it in the tomatoes.
  11. Season the tomatoes with salt and black pepper, and fill each tomato with some of the scrambled tofu mixture.
  12. Sprinkle the tops of the tomatoes with the soy cheese, and place baking dish in the oven for about 15-20 minutes or until the soy cheese on top is golden and the tomatoes are soft.