Today I am so happy, guys! My day was amazing! I spent hours writing, editing, reading, had a long walk through the downtown, a cup of steamed coconut milk latte and, last but not least, I cooked the dinner that surprised even me. Being honest, it does not happen very often, I am too exacting a cook. Nevertheless, today’s success made my day.
You see, everybody has their favorite cooking techniques. Along with being a fan of baking, I love to … stuff things. Yeah, I know, it is unexpected. Yet, it is such an amazing way not only to cook vegetables but also to serve them. Sweet peppers, eggplants, endive leaves… The options are endless. You will agree with me after trying my Tomatoes Stuffed With Quinoa and Tofu. Yes! Tomatoes can be stuffed too! Unbelievable! Actually, “unbelievably tasty” is my official verdict for this recipe.
Along with being very simple, this dish is packed with good stuff. Just look it: tomatoes are very low on calories (one large vegetable has around 35 calories!) but contains Vitamin A and Vitamin C, Magnesium, Vitamin B-6, etc. I use tomato for salads, sauces, soups and so many other dishes because it simply makes cooking colorful and succulent.
With quinoa, on the other hand, I have a slightly different relationship. First of all, I had a hard time making it taste good. With buckwheat or rice everything is simple, you just cook either and it tastes great right away. Nevertheless, quinoa had been my stumbling block for a long time until I finally figured out how to incorporate it in my cooking and actually enjoy it. The problem was that, as per my opinion, it does not have its own taste. It is neither sweet nor salty, nor spicy; it tastes bland. I kept avoiding it for quite some time until I decided stop trying to escape using it. I tried to find as much information about it as possible to educate and motivate myself to cook it. So here it is. Quinoa is a grain crop that is relatively close to buckwheat and amaranth and high on protein, fiber and manganese. It is claimed to be gluten-free and mostly organic. Quinoa has a low glycemic index that is why it is recommended to those who have to control blood sugar level. It is actually so fancy that year 2013 was named as “The International Year of Quinoa” by The Food and Agricultural Organization of The United Nations! After all of the above and many more, I just had at least to try cooking it on regular basis. I started by adding it to salads and making Buddha bowls until it clicked. I made it taste so good! Now quinoa takes the same space in my heart as buckwheat (and I love buckwheat!).
I hope I convinced you, guys, that there is simply no life on this planet without quinoa and we can move on to the recipe.
Main components are highlighted, as you know. Others can be skipped.
Tomatoes Stuffed With Quinoa and Tofu
4 large tomatoes
½ cup of red quinoa
1 small bunch of parsley
1/3 of Organic Firm Tofu package
5 oz of forest mushrooms mixed
2 tsp of tahini
- Cut very top of each tomato and save it.
- Cut out inside pulp of each tomato. Try not to cut its skin. Your tomatoes should look like hollow cups.
- Preheat your oven to 400F.
- Cook quinoa according to the cooking instructions on a package (pour out 1/2 cup of quinoa into 1 cup of boiling water and cook under the lid on a medium heat until all water is absorbed and the grain is fully cooked). Drain it.
- Cut tomato pulp and tofu into small pieces.
- Sauté tomato pulp on just a drop of avocado oil.
- When tomato pulp is softened, add parsley and tofu. Cook for 3 more minutes.
- Add quinoa and mix everything together.
- Add salt, pepper, garlic powder and turmeric, adjusting as needed.
- Add a little bit of avocado oil on the baking pan.
- Stuff the tomatoes with quinoa/tofu mix and put the tops of the tomatoes back on them.
- Bake it for 12 to 15 minutes until the tomatoes are ready.
- While tomatoes are baking, sauté mushrooms with salt, pepper, garlic powder, nutritional yeast, and a drop of truffle oil.
- When tomatoes are ready to be served, put a teaspoon of tahini on a serving plate and then the tomato on top. Serve with the mushroom mix on a side.
What I just noticed is that to write the recipe took longer than actually cook it. Well, I had to be particular, didn’t I?
These tomatoes are juicy and flavorful! The whole process takes around 30 minutes with all the chopping, baking and sautéing. It is a great dish to be cooked for guests too. You can easily count the number of tomatoes needed and surprise your friends with the individual presentation.
Happy cooking, guys, and enjoy!