Stuffed Tomatoes

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* Exported from MasterCook *

 

Stuffed Tomatoes

 

Recipe By : " Oh Boy, I Can't Believe It's Soy! - Sanaa Abourezk

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 ounces soy vegetable protein crumbles

6 large ripe tomatoes

2 large potatoes

4 cloves garlic -- mashed

1/4 cup chopped parsley

1/4 cup chopped fresh basil

1 tablespoon olive oil

1/4 teaspoon black pepper

salt to taste

 

Cut 1/4 inch thick slice from the stem end of the tomatoes. Reserve these

slices.

 

With a grapefruit spoon, scoop out the tomato seeds and discard them, saving the

juice and the interior meat of the tomato.

 

Mix soy vegetable protein, parsley, garlic, basil, oil, and salt. Stuff the

mixture into the tomatoes.

 

Spoon the tomato juice and the tomato meat into each tomato shell. Cover with

the tomato caps.

 

Boil the potatoes until they are soft but firm. Allow potatoes to cool and cut

into 1/2 inch thick slices, to be used as a foundation under the stuffed

tomatoes.

 

Grease a baking dish with olive oil spray.

 

Arrange the potato slices on the bottom and season with salt and pepper.

 

Place the stuffed tomatoes on top of the potatoes. Bake in a 375 degree oven

for 30 minutes and serve.

 

 

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Per serving: 165 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g

Protein; 28g Carbohydrate; 0mg Cholesterol; 31mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0