Tomatoes Stuffed with Tofu

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Tomatoes Stuffed with Tofu
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
300
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein20 g(20 %)
Fat19 g(16 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E12.7 mg(106 %)
Vitamin K41.2 μg(69 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate111 μg(37 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C37 mg(39 %)
Potassium719 mg(18 %)
Calcium273 mg(27 %)
Magnesium109 mg(36 %)
Iron4.4 mg(29 %)
Iodine13 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4.5 g
Uric acid27 mg
Cholesterol14 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
8 Tomatoes
150 grams Beets (cooked)
3 sprigs parsley
6 sprigs thyme
1 sprig rosemary
400 grams Tofu
100 grams Ricotta cheese
1 splash lemon juice
1 tsp balsamic vinegar
salt
freshly ground peppers
4 Tbsps olive oil
2 bay leaves
How healthy are the main ingredients?
TofuRicotta cheeseolive oilthymeparsleyrosemary

Preparation steps

1.

Rinse tomatoes, cut off lids and scoop our pulp. Cut beets into small cubes. Rinse herbs and shake dry. Pluck off leaves from parsley, rosemary and half of thyme and chop. Mash tofu with a fork  until crumbly, add ricotta, chopped herbs and beets. Season with lemon juice, balsamic vinegar, salt and pepper and stuff tomatoes with the mixture, replace tomato lids. 

2.

Heat oil in a pan and fry remaining thyme with bay leaves briefly. Add tomatoes, season with salt and pepper and simmer, covered, for about 15 minutes on low heat. If necessary, add a little water to the pan. 

3.

Arrange on plates and serve.