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.
Ingredients
- ¾ cup cooked Aduna Fonio Super-Grain
- 5-6 medium-sized tomatoes
- 50g tofu, crumbled
- 3 mushrooms, cut into small pieces
- 1 shallot, finely chopped
- ½ cup parsley, chopped
- ½ tsp sweet paprika
- 1 tbsp olive oil for mixture, plus 4 tbsp for drizzling
- 1 garlic clove, minced
- Salt and pepper, to taste
- Handful of walnuts, chopped
Method
- Preheat oven to 180°C (160°C fan).
- Cut the tops off the tomatoes and set aside. Scoop out and discard the pulp.
- Place the hollowed tomatoes on a baking tray.
- In a bowl, mix the cooked fonio, 1 tbsp olive oil, mushrooms, garlic, tofu, shallot, half the parsley, salt, pepper and sweet paprika.
- Fill the tomatoes with the mixture.
- Sprinkle half the chopped walnuts over the filling, then replace the tomato tops.
- Drizzle with olive oil and sprinkle with the remaining walnuts.
- Bake for 30–40 minutes until the tomatoes are tender.
- Garnish with the remaining parsley and serve hot or cold.
Enjoy!
