Stuffed Tomatoes

Stuffed Tomatoes

Stuffed Tomatoes 32 People saved this recipe.

This recipe tastes best when you use tomatoes that are at the height of their ripening. Look for tomatoes with a bright red skin.

Servings: 6

intermediate Starters Sunrise Extra Firm Tofu (350g)

  • 10 min prep
  • 20 min cook
  • 6 people


  • 1/2pkg (350g) Sunrise Extra Firm Tofu (350g) mashed
  • 6 large tomatoes
  • 125 mL (1/2 cup) warm cooked rice
  • 1 small red bell pepper, finely diced
  • 125 mL (1/2 cup) parmesan cheese, grated
  • 60 mL (1/4 cup) pesto sauce
  • 5 mL (1 tsp.) fresh parsley, finely chopped
  • Pinch of Salt
  • Pinch of Pepper


  1. Preheat oven to 175ºC (350°F).
  2. Cut off top of each tomato and scoop out the pulp.
  3. Dice the tomato pulp and add to a medium sized bowl. Mix in the remaining ingredients until well combined.
  4. Tightly pack each of hollow tomatoes with the stuffing mixture. Place stuffed tomatoes onto a lined baking sheet. Bake in the oven for 15-20 minutes or until the tomatoes have softened.

Calories: 204Fat: 11gCholesterol: 7mgSodium: 211mgCarbohydrate: 14gFiber: 2gSugar: 5gProtein: 14gVitamin A: 33%Vitamin C: 43%Calcium: 18%Iron: 15%

As per one serving size (114g)