I had 3 organic tomatoes sitting in my fruit bowl and had been pondering what to make with them. Too much tomato in a salad isn't my taste and there were not enough to make a good sauce for pasta or lasagna. Then I thought, hey, why not core them and bake like a pepper? I used a ricotta filling that could be used in a vegan lasagna and topped with panko for a nice crunchy finish.
Baked Tomato with Tofu Spinach Basil Ricotta & Panko Topping
* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients (for filling):
- 1/2 block firm tofu (12 oz.), mashed
- 2 tbsp fresh basil, finely chopped
- 2 tbsp spinach, finely chopped
- 2 cloves garlic, minced
- 2 tbsp non-dairy milk*
- 1-2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp vegan Parmesan*
- 1/2 tsp onion powder
- salt and pepper, to taste
- 1/3 cup panko crumbs
- 1 tsp fresh basil, finely chopped
- 1/2 tsp Italian seasoning
- salt and pepper, to taste
- olive oil, to taste
- 3 or 4 medium tomatoes
- olive oil, to top
- vegan Parmesan, to top
- salt, to top
- Preheat the oven to 400 degrees.
- In a large bowl, mash the tofu and add the rest of the filling ingredients. Mix well.
- In a smaller bowl, combine the topping ingredients. Add enough olive oil just to make the crumbs stick.
- Cut the top of each tomato and take out the core. Add the filling to the tomatoes then top with the panko mixture.
- Place tomatoes on a small baking dish. Also place the tomato tops in the dish, but not on top of the stuffed tomatoes yet. Drizzle everything with a bit of olive oil.
- Put in oven and let bake for about 5-10 minutes until you notice the panko starting to brown. Remove from oven and using a fork, add the tomato tops back to the tomatoes covering the panko. Return to the oven and let bake for another 5-10 minutes or until the tomatoes seem soft and baked.
- Top the baked tomatoes with vegan Parmesan and salt.
Instagram photo |
1 comment:
Thank you for sharing, this dish looks yum!
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