This is just another recipe for the continuation of a series on simple recipes that will help support more protein in your diet, as well as combining carbohydrates and protein to support energy for your body.
Why carbohydrates and protein? When carbohydrates are taken with protein, there’s a blast of insulin. Insulin kicks the body’s glycogen making machine into high gear.
Protein is one way to keep you on a path of good nutrition and weight management. This recipe is one of my favorites, and is an adaptation from 101 cookbooks, Super Natural Every Day
One of the changes from the original recipe is that we substituted tofu in place of yogurt which gives us our protein. There are a couple of others, but I think you’ll enjoy this!!
**The size of the tomatoes will greatly vary the cooking times and how long it will take the quinoa to be fully cooked in the center of the tomatoes. Continue checking the middle of the tomatoes to ensure that the quinoa is cooked.
- 6 medium-large, ripe red Tomatoes. Each tomato should average about 5 ounces each.
- 1/2 cup of silky soft Tofu
- 1 tablespoon of Hot Sauce
- 1 tablespoons of extra virgin Olive Oil
- about 12 fresh Basil leaves chopped
- 2 shallots minced
- 1 teaspoon Soy Sauce
- 1 Garlic Clove finely minced
- 1/2 cup of Whole Wheat Couscous or Quinoa
- sea salt and fresh cracked black pepper to taste
- Pre-heat oven to 350º F and place rack in middle of oven. Butter or oil a medium baking dish or of the size where the tomatoes will fill and just lightly be touching each other in the pan.
- Carefully, using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.
- For the filling, combine 2/3 cup of the tomato flesh & juice, tofu, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper and garlic in a bowl. Add the quinoa and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.
- Bake the tomatoes for about 50-60 minutes, or until the quinoa is cooked. The tomatoes will start to wrinkle and brown. If this happens before the quinoa is fully cooked, then cover the tomatoes with aluminum foil and continue cooking the tomatoes until the filling is full cooked. The top layer of quinoa on the tomatoes will be slightly crunchy.
- Drizzle with a bit of olive oil and remainder of the basil. Serve warm.
My husband who normally would never eat tofu actually loves this recipe too! I actually didn’t tell him until afterwards , but he couldn’t take back that he said he liked it…
Hope you enjoy this!!
- Jocelyn -