Fonio Stuffed Tomatoes
This simple dish makes an easy and nutritious weeknight supper but also looks impressive enough to serve to guests. These stuffed tomatoes are ultra easy to make, bursting with nourishing nutty goodness and super delicious.
¾ cup of Aduna Fonio Super-Grain, cooked
5-6 medium sized tomatoes
50g tofu, crumbled
3 mushrooms, cut into small pieces
½ cup of parsley
½ tsp sweet paprika
1 tbsp olive oil for mixture & 4 tbsp for drizzling
1 garlic clove, minced
salt and pepper, to taste
4 tbsp of olive oil
handful of walnuts, chopped into smaller pieces
Preheat oven to 180C.
Cut the top of the tomatoes off but keep to the side for later and remove the pulp. Put the tomatoes on a baking tray.
In a bowl, mix the cooked fonio, 1 tbsp of olive oil, mushrooms, garlic, tofu, shallot, half of the parsley, salt, pepper and sweet paprika.
Filled the hollowed tomatoes with the mixture. Top up each tomato with half of the chopped walnuts and cover with the tops of the tomatoes.
Drizzle with the remaining olive oil and sprinkle the rest of walnuts on top.
Bake for 30-40 minutes. Serve hot or cold.