Stuff Happens: Herby Tofu-Quinoa Stuffed Tomatoes

Grab this

• 4 large beefsteak tomatoes (about 1 kg total)
• 250 g extra-firm tofu, patted dry and crumbled
• 140 g (3/4 cup) cooked quinoa
• 30 g (1 packed cup) baby spinach, finely chopped
• 80 g (1/3 cup) drained roasted red peppers, finely chopped
• 40 g (1/4 cup) red onion, finely diced
• 32 g (1/4 cup) raw sunflower seeds, divided
• 10 g (2 tbsp) nutritional yeast
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped flat-leaf parsley, plus extra for garnish
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Do this

1. Heat the oven to 200°C (400°F). Lightly oil a 20 cm (8-inch) square baking dish or line it with parchment paper.
2. Cut a thin lid from the top of each tomato. Scoop out the seeds and pulp, leaving walls about 1 cm thick. Finely chop 120 g (1/2 cup) of the pulp and discard or save the rest for another dish. Set the tomato shells cut-side down on a clean towel while you prepare the filling.
3. Warm the olive oil in a large skillet over medium heat. Add the red onion and chopped tomato pulp, then cook for 4 minutes, stirring often, until the onion softens and excess liquid begins to evaporate.
4. Add the crumbled tofu, oregano, garlic powder, salt and pepper. Cook for 5 minutes, stirring and breaking up any larger tofu pieces, until the mixture is hot and no longer watery.
5. Remove the skillet from the heat. Stir in the cooked quinoa, spinach, roasted red peppers, nutritional yeast, lemon juice, parsley and all but 1 teaspoon of the sunflower seeds. Let the spinach wilt for 1 minute.
6. Stand the tomato shells upright in the prepared dish. Divide the filling among them, pressing it in gently and mounding the tops.
7. Bake for 22 to 25 minutes, until the tomatoes are tender but still hold their shape and the filling is lightly golden on top.
8. Rest for 5 minutes. Sprinkle with the reserved sunflower seeds and a little extra parsley, then serve warm.