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.
Fonio Stuffed Tomatoes Ingredients:
- ¾ cup of Aduna Fonio Super Grain, cooked
- 5-6 medium-sized tomatoes
- 50g tofu, crumbled
- 3 mushrooms, cut into small pieces
- 1 shallot
- 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
Method:
Preheat oven to 180C.
Cut the tops off the tomatoes, but keep them 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 the walnuts on top.
Bake for 30-40 minutes. Serve hot or cold.
Enjoy!
