Monday, April 23, 2012

Baked Tomato with Tofu Spinach Basil Ricotta & Panko Topping

Before I begin, Vegan Miss is now on Instagram! Follow "veganmiss".

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
* Ingredients (for topping):
  • 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
* Ingredients (remaining):
  • 3 or 4 medium tomatoes
  • olive oil, to top
  • vegan Parmesan, to top
  • salt, to top
 * Recipe:
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mash the tofu and add the rest of the filling ingredients. Mix well.
  3. In a smaller bowl, combine the topping ingredients. Add enough olive oil just to make the crumbs stick. 
  4. Cut the top of each tomato and take out the core. Add the filling to the tomatoes then top with the panko mixture.
  5. 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.
  6. 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.
  7. Top the baked tomatoes with vegan Parmesan and salt. 
Instagram photo
* Note: For non-dairy milk I used almond milk. Feel free to use whatever you like. The vegan Parmesan is optional but I enjoy it which is why it is in this recipe. I used Galaxy topping.

1 comment:

Alive said...

Thank you for sharing, this dish looks yum!

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