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🍽️ Tofu Tomatoes

300 kcal · 30 min · 4 servings

Ingredients

• 8 Tomatoes
• 150 g Beetroot (cooked)
• 3 sprigs Parsley
• 6 sprigs Thyme
• 1 sprig Rosemary
• 400 g Tofu
• 100 g Ricotta
• 1 drop Lemon juice
• 1 tsp Balsamic vinegar
• Salt
• Pepper (from the mill)
• 4 tbsp Olive oil
• 2 Bay leaves

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut a small lid off the top of each tomato.
3. 3. Carefully scoop out the inside and seeds until a small cup is formed.
4. 4. Dice the beetroot into fine cubes.
5. 5. Rinse the herbs briefly and shake them dry.
6. 6. Pick the leaves off the parsley and rosemary.
7. 7. Take the leaves off half of the thyme sprigs.
8. 8. Chop all the picked herbs finely.
9. 9. Mash the tofu into small crumbs using a fork.
10. 10. Mix the tofu with the ricotta.
11. 11. Add the chopped herbs to the tofu mixture.
12. 12. Fold in the diced beetroot.
13. 13. Season the mixture with lemon juice.
14. 14. Add balsamic vinegar.
15. 15. Salt and pepper the filling to taste.
16. 16. Fill the tomatoes with the prepared mixture.
17. 17. Place the cut-off lids back on top of the tomatoes.
18. 18. Heat the oil in a pan.
19. 19. Add the remaining thyme and bay leaves to the hot pan.
20. 20. Place the stuffed tomatoes in the pan.
21. 21. Season the outside of the tomatoes with salt and pepper.
22. 22. Place a lid on the pan.
23. 23. Simmer the tomatoes over low heat for about 15 minutes.
24. 24. Add a little water if the pan becomes too dry.
25. 25. Plate the finished tomatoes.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 300
• Protein: 20 g · Fett/Fat: 19 g · Carbs: 12 g