Tomatoes Stuffed with Tofu
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
