Stuffed tomatoes with tahin, almonds, tofu and sellery
Creamy, proteine rich and delicious. The Tahin always leaves its magic!
Equipment
- baking pan
- mixing bowl
- serving plate
Ingredients
- 3 tablespoon olive oil
- 1/2 cup flaked almonds
- 400 grams Tofu
- 6 large tomatoes
- 2 sticks sellery
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon crushed koreander seeds
- 1/2 cup tahin
- 2 heads garlic
- 2 red onions
Instructions
- Wash the tomatoes and cut the tops from them and keep them to function as a lid later on.With a sharp spoon or a vegetable scraper, scrape out the tomatoe flesh and throw away the white hard parts. Keep the soft, wet parts in a mixing bowl.Place the tomatoes on a serving plate and sprinkle the inside with salt to make it tastier.In a pan without oil roast the almond flakes. add to the Bowl when browned.Bake the tofu in small blocks or pieces, marinate it afterwards with soy sauce if the tofu is unprepared.Meanwhile cut the onion, garlic and sellery and add them to the baking pan. When finnished ad it to the mixing bowl.Add the tahin, pepper and salt and mix.Fill the tomatoes with the mixture and place the tops back on the now stuffed tomatoes.This snack goes great with almost everything. Rice, fries, potatoes, it all combines well.It functions as a salad almost as much as a main dish…
