Stuffed Tomatoes w/ Quinoa, Soft Tofu

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

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.

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

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.

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

Heidi’s 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.


Diane & Todd

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

super duper natural ingredients

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

Vegetarian stuffed tomatoes with quinoa and tofu | @whiteonrice

5 from 1 vote
Stuffed Tomatoes with Quinoa, Soft Tofu, basil, shallots
Total Time
1 hr 10 mins

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.

Servings: 6 Servings
  • 6 medium-large , ripe red Tomatoes. Each tomato should average about 5 ounces each.
  • 1/2 cup of silky soft Tofu
  • 1 tablespoon Hot Sauce , to your preferred taste
  • 1 tablespoon 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 Couscous or Quinoa
  • sea salt and fresh cracked black pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle with a bit of olive oil and remainder of the basil. Serve warm.
{ 34 comments… read them below or add one }
  1. Hafsa

    Delicious backed tomatoes I will soon try this 🙂

  2. Hafsa

    Tomatoes are my all time favorite fruit. I really like your recipe and I am going to try that 🙂

  3. leanna

    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!

  4. Guilaume Depoule


    The sun gives us vitamin D, not E.

    1. White on Rice Couple

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

  5. tofu

    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.

  6. Fortycloves

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

  7. Eva @ Four Leaf Clover

    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!

  8. Jen

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

  9. Allison

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

  10. Diem

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

  11. Kulsum at JourneyKitchen

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

  12. Ananda Rajashekar

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

  13. Scot

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


  14. a frog in the cottage

    absolutely LOVELY !!!!

  15. Stephanie

    stuffed tomato NIRVANA!

  16. Elizabeth @ Saffron Lane

    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.

  17. gemma

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

  18. Angela (Oh She Glows)

    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… 😉

  19. Heidi

    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

  20. Jackie Alpers

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

  21. Maris (In Good Taste)

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

  22. Sues

    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! 🙂

  23. Maria

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

  24. norma

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

  25. The Cilantropist

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

  26. EatLiveRun

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

  27. alison @ Ingredients, Inc.

    omg this looks amazing!

  28. Priscilla - She's Cookin'

    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.

  29. Gosia

    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

  30. Brandon @ Kitchen Konfidence

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

    Thanks for sharing.

  31. Lauren at Keep It Sweet

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

  32. Averie (LoveVeggiesAndYoga)

    “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 🙂

  33. J3nn (Jenn's Menu and Lifestyle Blog)

    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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