Stuffed Tomatoes w/ Quinoa, Soft Tofu inspired by 101 Cookbooks “Super Natural Every Day”

by White on Rice Couple on April 3, 2011

The sun has been very kind to us over the last week. We had two fabulously warm days to dry out all the dampness that late Winter left behind. Indeed, we’re very lucky to be living in warm Southern California weather where our garden basil is looking fantastic and we are getting some early season tomatoes at the market.  And somehow, we got our hands on Heidi Swanson’s new Super Natural Everyday cookbook.

Honestly, today’s post isn’t meant to make anyone envious. We just kinda won the weather, produce & cookbook lottery!

We’ve been nurturing some tender baby basil plants and even this early in the season, it’s never too early to pick a few leaves and indulge in what Summer will soon offer.

It must be from all the vitamin D we’ve been getting from the sun because when ever the warmth arrives,  we’re craving tomatoes, basil and whole grains. How perfectly planned was it to have Heidi’s book with a stuffed tomato recipe waiting with our name on it? It’s stuffed tomato karma, that’s what it is.

Heidi’s latest kitchen labor of love is certainly felt in Super Natural Every Day. It’s a gorgeous book that feels so honest and real for her love of natural foods.

Without a doubt, every recipe is sure to be a winner. Each page is filled with her amazing images and nourishing recipes. You don’t even miss the meat when you look at her graceful textures of ingredients and grains.  The focus on fresh produce and perfectly spiced flavors sings from every page. Besides, we all should get back to eating more whole grains and vegetables every day. We’ll all feel super natural together!

In Super Natural Every Day Heidi developed a terrific stuffed tomato recipe with couscous. It was hard not for us to not immediately dive into making it. Without looking to see if had all the ingredients available, we started picking some basil from the garden and began the recipe. But shame on us for not checking the list because we didn’t have most of the main ingredients in the recipe.

So instead, we improvised with what we had in our pantry. Heidi’s original list calls for couscous, yogurt and harissa. We didn’t have any of those, so instead we replaced them with quinoa, soft tofu and homemade hot sauce.

The stuffed tomatoes turned out perfectly! The recipe was quite easy to adapt to what ingredients we had on hand and we were so pleased with the results. The tofu added extra protein, and the quinoa gave a satisfying bite, not to mention the great crunch of the top layer of quinoa.

Like we mentioned, we’re not wanting all you cold weather friends to be jealous because we’re certainly envious of all your great snow. But hopefully this recipe will give you something to celebrate in a month or so when your weather brings warmer sunshine, tomatoes and basil.

Enjoy,

Diane

super duper natural ingredients

wonderful meal!

Stuffed Tomatoes with Quinoa, Soft Tofu, basil, shallots

Yield: Serves about 6.

Total Time: 1 hour 10 minutes

Adapted from 101 cookbooks, Super Natural Every Day
We substituted the original whole wheat couscous in the recipe with quinoa, which still turned out great. The quinoa on the top layer of the tomatoes became a nice crunchy texture. **The size of the tomatoes will greatly vary the cooking times and how long it will take the quinoa to be fully cooked in the center of the tomatoes. Continue checking the middle of the tomtoes to ensure that the quinoa is cooked.
We also substituted soft tofu instead of yogurt and hot sauce instead of harissa from the original recipe.

Ingredients:

  • 6 medium-large, ripe red Tomatoes. Each tomato should average about 5 ounces each.
  • 1/2 cup of silky soft Tofu
  • 1 tablespoon of  Hot Sauce, to your preferred taste
  • 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
  • about 12 fresh Basil leaves, chopped
  • 2 shallots, minced
  • 1 teaspoon Soy Sauce
  • 1 Garlic Clove, finely minced
  • 1/2 cup of Couscous or Quinoa
  • sea salt and fresh cracked black pepper to taste

Directions:

    Pre-heat oven to 350º F and place rack in middle of oven. Butter or oil a medium baking dish or of the size where the tomatoes will fill and just lightly be touching each other in the pan.

  1. Carefully, using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.
  2. For the filling, combine 2/3 cup of the tomato flesh & juice, tofu, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper and garlic in a bowl. Add the quinoa and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.
  3. Bake the tomatoes for about 50-60 minutes, or until the quinoa is cooked. The tomatoes will start to wrinkle and brown. If this happens before the quinoa is fully cooked, then cover the tomatoes with aluminum foil and continue cooking the tomatoes until the filling is full cooked. The top layer of quinoa on the tomatoes will be slightly crunchy.
  4. Drizzle with a bit of olive oil and remainder of the basil. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 32 comments… read them below or add one }

1 J3nn (Jenn's Menu and Lifestyle Blog) April 3, 2011 at 4:01 pm

They look so delicious! I never think about stuffing tomatoes and then roasting them; I usually only think peppers or eggplant, maybe zucchini. Yum!

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2 Averie (LoveVeggiesAndYoga) April 3, 2011 at 5:06 pm

“We just kinda won the weather, produce & cookbook lottery!”

Thank heavens for So Cal weather. I am in San Diego and can appreciate nature’s bounty here after growing up and childhood in MN.

Your tomatoes look…divine! Both the recipe and the photography :)

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3 Lauren at Keep It Sweet April 3, 2011 at 6:18 pm

Those stuffed tomatoes look amazing, but all of your pictures are gorgeous and make me want to eat whatever it is!

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4 Brandon @ Kitchen Konfidence April 3, 2011 at 6:30 pm

These look delicious. Love Heidi. Can’t wait to get my own copy of Super Natural Every Day!

Thanks for sharing.
Brandon

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5 Gosia April 3, 2011 at 8:54 pm

Oh My! Tomatoes from the garden in early April? How I would love to experience that! Stuffing tomatoes with quinoa is a stroke of genius. I can’t wait to get my hands of some fragrant, honest tomatoes and taste the recipe… will I have to wait until September for that here in British Columbia, Canada? Hopefully, not. Love your photography, always. Gosia

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6 Priscilla - She's Cookin' April 3, 2011 at 10:45 pm

Tomatoes in April – I’m jealous! I’ll have to pick up a copy of Heidi’s cookbook as the low sodium diet ordered by my husband’s doctors means I’ll be looking for more ways to make a meal from whole grains and veggies.

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7 alison @ Ingredients, Inc. April 4, 2011 at 7:14 am

omg this looks amazing!

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8 EatLiveRun April 4, 2011 at 7:28 am

those tomatoes are so bright and juicy looking! Can’t wait to make this once my local farm stand opens back up :)

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9 The Cilantropist April 4, 2011 at 8:24 am

Way to improvise! Great recipe and love the first photo of the tomatoes with water droplets. Can’t wait to get Super Natural Everyday!

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10 norma April 4, 2011 at 8:56 am

I just want to grab one and pop it in my mouth. Great pics!

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11 Maria April 4, 2011 at 9:14 am

I can’t wait to get Heidi’s new cookbook. The tomatoes look fantastic!

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12 Sues April 4, 2011 at 9:58 am

What a great idea! I love stuffing peppers with quinoa, but am intrigued by the idea of stuffing tomatoes with it… and tofu. So excited for Heidi’s book! :)

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13 Maris (In Good Taste) April 4, 2011 at 10:45 am

These tomatoes actually made me gasp! They are perfect! What a healthy and delicious dish.

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14 Jackie Alpers April 4, 2011 at 11:21 am

I always love to see a healthy & yummy recipe photographed so beautifully!

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15 Heidi April 4, 2011 at 11:25 am

Such stunning photos! It’s great to know quinoa worked out for you – I suspect you could make it with cooked quinoa as well? I haven’t tried it.

I originally tried to do a millet version of these, stuffing w/ uncooked millet. And I just couldn’t get it to work without pre-cooking the millet – which I wanted to avoid for convenience sake. The couscous cooks up easily though, so that’s where I landed. I’ll have to give the quinoa a go. You have me looking forward to tomato season up here. xoxo-h

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16 Angela (Oh She Glows) April 4, 2011 at 11:45 am

Stunning pictures! I love simple and fuss free recipes…and it’s vegan to boot. I can’t wait to get Heidi’s new cookbook!

Also, longing for your weather up in Ontario… ;)

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17 gemma April 4, 2011 at 11:52 am

looks delicious! I look forward to toms coming into season here too!

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18 Elizabeth @ Saffron Lane April 4, 2011 at 1:36 pm

I love the simplicity and freshness of this dish. As much as I do quite a bit of experimentation in my own kitchen, it’s the simple dishes that always draw me in. Thanks for the beautiful post, photos and inspiration.

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19 Stephanie April 4, 2011 at 7:25 pm

stuffed tomato NIRVANA!

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20 a frog in the cottage April 5, 2011 at 3:35 am

absolutely LOVELY !!!!

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21 Scot April 5, 2011 at 5:04 am

The pics were so good, I had to try! Made them last night for dinner and they were wonderful! Thanks for sharing!

Scot

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22 Ananda Rajashekar April 5, 2011 at 11:15 am

Oh My My this is stunning meal….How gorgeous they look!

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23 Kulsum at JourneyKitchen April 7, 2011 at 1:14 am

Stunning! I have my eye on that book. But this is a good place to start!

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24 Diem April 9, 2011 at 7:42 pm

I made this tonight. Slight alteration, I used Wild Mushroom & Herb couscous. Delicious! Thanks for the recipe!

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25 Allison April 12, 2011 at 4:17 pm

So beautiful! Can’t wait to pick up Heidi’s book!

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26 Jen April 13, 2011 at 6:23 am

Oh this looks simply scrumptious and the ingredients are readily available in Ho Chi Minh City. I will definitely try this recipe!

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27 Eva @ Four Leaf Clover April 17, 2011 at 4:54 am

I’m usually not one for baked & stuffed anything, but these look really delicious and I love that they’re vegan (means I can actually try them, ha!)! Plus your photos are beautiful!

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28 Fortycloves April 18, 2011 at 10:00 am

Oh, the tomatoes…I am dreaming of summer! The stuffing sounds hearty and your photos are stunning.

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29 tofu May 2, 2011 at 9:38 am

Wow, amazing images. Sooo tasty. Also ther ecipe looks great. I loev quinoa and tofu, this must taste wonderful. I can’t wait to try it.

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30 Guilaume Depoule August 10, 2011 at 9:00 am

Errr

The sun gives us vitamin D, not E.

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31 White on Rice Couple August 10, 2011 at 5:24 pm

Hand straight to forehead. Thanks for reading and catching that.
T & D

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32 leanna July 3, 2012 at 12:52 pm

I am SO trying this…looks delicious!! They actually do this with saffron rice at the UCLA dining halls, but I want to try it with quinoa!

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