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stuffed tomatoes in oven dish

Stuffed tomatoes with brown rice and tofu

Stuffed tomatoes are a classic roman dish and I used to have it all the time when I was in Italy. My mum used to make them with white basmati rice and potatoes while our version has fewer carbs and more proteins. We have replaced white rice with brown rice as it’s more suitable for those with diabetes and we have also added some tofu as a protein source. Three of these amazing stuffed tomatoes will give you almost 10g of protein and 12g of carbs, not too bad! 🙂


stuffed tomatoes in oven dish


6 large tomatoes
100g brown rice, half-cooked
150g tofu, drained and diced
1 clove of garlic
2tbsp olive oil
1 cup basil



Slide off the top of the tomatoes and set aside


Scoop out the pulp with a spoon and put it in a blender (you’ll need it later to make the sauce!)


Now that you’ve scooped all the tomatoes, sprinkle them with some salt and put upside down on a plate so they can release excess water. Set aside


For the sauce: add the olive oil, basil and salt to the pulp and blend. Blend really well, the sauce should be very liquid


Pour the sauce in a large bowl and add the half-cooked rice and diced tofu. Stir well and set aside for 45 minutes


Preheat the oven to 180 degrees


Put the tomatoes in an ovenproof dish and fill each one with the rice mix. Put back the tops and drizzle with olive oil


Bake uncovered for 45 minutes. Let cool and serve!


Tip: If you want to use white rice there is no need to half cook it as it will soften in the sauce and that will be enough to have it perfectly cooked. Because we are using brown rice, we had to half cook it ahead. If you don’t do that it will come out undercooked! 🙂


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