Tofu Taco Stuffed Tomatoes

We LOVE this stuffed tomatoes recipe, cook once and eat twice! The leftover filling makes delicious tacos for the next night! My omnivore mom didn't even know that she was eating tofu! Vegan.

Tofu taco stuffed tomatoes are filled to the brim with a flavorful mixture of taco-seasoned vegetables and crumbled tofu! This zesty vegan meal is easy to make, it's high-protein, and it's naturally gluten-free and oil-free.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 45

Tofu Pressing Time 30

Total Time 1 30

Servings servings

Calories 303kcal

Author Stacey Eckert

Equipment

Tofu Press
Large Pan
Large 9x13 Casserole Dish

Ingredients

1 block extra firm tofu pressed and crumbled
8 large beefsteak tomatoes
3-4 tbsp low-sodium vegetable broth
1 medium red onion diced
1 medium red bell pepper diced
4 medium garlic cloves minced
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
¼ tsp himalayan pink sea salt
¼ tsp black pepper
(1) 14 oz can black beans rinsed and drained
(1) 14 oz can corn rinsed and drained
2 tbsp lime juice
½ cup fresh cilantro roughly chopped

Instructions

Preheat oven to 375 degrees.
Press the block of tofu for 30 minutes. Discard the excess liquid. While the tofu is pressing, prep the tomatoes and make the vegetable filling.
Cut the tops off the tomatoes and use a grapefruit spoon to carefully scoop out the seeds and membranes. Set the tomatoes aside until the filling is ready.
In a large pan over medium heat, saute the diced onion and bell pepper in 3-4 tbsp of low-sodium vegetable broth until soft. Add the minced garlic, 2 tbsp tomato paste, 2 tbsp chili powder, 2 tsp cumin, 2 tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper to the pan. Stir to combine and let it cook for 2-3 minutes or until fragrant.
Push everything to one side of the pan and add the block of tofu to the other side of the pan. Use a spatula to break up the block of tofu into small crumbles. Stir to coat the tofu in the seasonings.
Add the black beans, corn, cilantro, and lime juice to the pan. Stir to combine the filling.
Drizzle a little bit of water (or vegetable broth) in the casserole dish to stop the tomatoes from sticking while they bake. Use a large spoon to fill each tomato with the tofu and vegetable mixture up to the top of the tomato. Arrange the tomatoes in the casserole dish and put the tomato tops back on. Bake for 30 minutes or until the tomato skin starts to blister.
Carefully remove the tomatoes from the oven and let it cool for a few minutes before serving. You can garnish the tomatoes with fresh cilantro, salsa, vegan sour cream, vegan shredded cheese, or mashed avocado.

Notes

Use large beefsteak tomatoes, vine-ripened tomatoes, or heirloom tomatoes because you need tomatoes that have a large cavity to fill with the tofu and vegetable mixture. Smaller tomatoes would be difficult to stuff.
Don't discard the tomato seeds and membranes. You can use them to make tomato soup, salsa, tomato sauce, or bruschetta.
If you have any leftover tofu and vegetable filling, you can use it as filling for tacos.
Store the leftovers in the fridge for 4-5 days or freeze it for a future meal.

Nutrition