Stuffed Tomatoes with Tofu and Spinach
Food reporter Mark Bittman wrote a timely piece two weeks ago in The New York Times Sunday Magazine on what to do with the abundance of tomatoes that can be found this time of year. This is one of the many recipes he listed.
4 large tomatoes
8 oz crumbled tofu
2 cups chopped spinach leaves
4 Tablespoons melted butter (or butter alternative) separated
1 Tablespoon curry powder.
Preheat oven to 450°.
Cut a ¼ inch slice for the stem end of each of the four tomatoes. Scoop out the insides.
Chop the pulp and mix it with the crumbled tofu, the spinach, 2 Tablespoons of the melted butter, and curry powder. Stuff the tomatoes with the mixture, replace the sliced ends, drizzle with remaining 2 Tablespoons of melted butter and roast in a greased pan for 30 to 40 minutes.
Garnish with chopped cilantro.
Note: You can also try stuffing with pulp mixed with 8 oz chopped fresh mozzarella, 1 cup fresh breadcrumbs, ¼ Cup chopped fresh basil, and 2 Tablespoons olive oil. Replace the sliced ends, drizzle with another 2 Tablespoons olive oil, and roast following the above directions.