Stuffed Tomatoes

A while back I asked my friend on Facebook to come up with three cheap ingredients and I’d make a simple, healthy meal out of them. The first person to post was my friend Pete. He suggested that I make something out of twigs, leaves and water in traditional vegan style. Of course he was joking and subsequently posted tomatoes, pine nuts and tofu. What a great combination! Tofu is rammed full of protein and calcium, pine nuts have loads of vitamin E and tomatoes have loads of vitamin C. A healthy and affordable combination. 

I went to Asda and brought two pack of beef tomatoes. They are currently out of season so they cost more than I was hoping. I also brought just one pack of silken tofu. I already had a bag of pine nuts at home. They are the expensive part, but once you buy some you will find many uses for them and they last for ages. Total basic ingredient cost approximately £6.80 and that will feed two people for lunch or four people for a starter.

Turn on your oven and heat to 200 degrees.

 

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Now the problem i have is that on it’s own, tofu tastes of NOTHING. I figured most people would have garlic, onions and turmeric in the house, so I’m allowing them as ingredients because they are store cupboard staples. (If you don’t have them, they are pretty damn cheap from any local corner shop.)

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First things first; chop the onion and a couple of cloves of garlic and place in a hot pan with oil of your choice. I used sesame seed oil for some extra flavour.

 

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Stir lots and then place about half of the bag of pine nuts into the pan.

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Stir some more and then turn the heat off.

Next job is to prepare the tomatoes. Slice the tops off quite thinly and place to one side. (You’ll need them later.)

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Now slice a deep circle around the center of the tomato and scoop out with a knife or a spoon. (I used a bit of both.)

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Once you have completed this, place on a baking tray upside down to allow any extra fluid to drain away.

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Place any leftover tomato center that isn’t part of the hard core, into the pan with the pine nuts etc and turn the heat back on.

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Cut open the pack of silken tofu and squeeze into the hot pan. Mix well and then add a good sprinkle of turmeric. You can also add any other condiments that you have laying around here. Soy sauce, salt or black pepper would go really well and give it some extra flavour. 

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Mix everything really well. Then turn your beef tomatoes over and fill with the warm tofu mix. Then place the lids you chopped off earlier on top.

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I also sprinkled a bit of olive oil over the top here so they would bake more quickly, but this is optional too.

Place in the oven and bake for 10 minutes. Serve as a starter with some rocket salad or as a lunch on it’s own. Two will most certainly fill you up.

Enjoy! 🙂

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Asian “Sea” Tofu With Sticky “Rice” and Steamed Greens

This was my first attempt at the 15 minute meals and it really set me on the right path. This will serve four people if you’re not someone who needed to eat two portions….well just because I did so 😛

Ingredients:

2 Limes

A bunch of fresh coriander

2 spring onions

1 red chilli

3 cloves of garlic

A finger sized root of ginger

Half a head of cauliflower

Half a can of coconut milk

A good quantity of pak choi

One sheet of nori

Sesame seed oil

2 large packs of tofu

Method:

* Drain both packets of tofu and press any excess water from the remaining curd.

* Slice into chocolate bar sized chunks and then slice 1/2 way through four times along. In these slits, place some torn nori. This will give the tofu it’s ocean type flavour.

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* Place into a baking tray, cover liberally with sesame seed oil and place in the oven for 15 minutes on the highest heat  possible.

* In the meantime, chop up 3/4 of the bunch of coriander, the 2 spring onions, the red chilli, the garlic, the ginger and the lemon grass. Place this in a pestle and mortar and crush until it looks like this:

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(You can use a food processor, but I used the pestle and mortar because that’s what Jamie Oliver used.)

* Leave this to one side so the flavours can infuse.

* Grate the cauliflower (food processor is best) and place in a pan with the coconut milk. Allow this to simmer until you are ready to plate up.

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* Elsewhere you will need a pan of boiling water. Drop the pak choi into this for approximately 3 minutes so they start to soften, then remove and drain.

* Dish up and sprinkle the remaining coriander over the top of the dish. Enjoy!

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