This Stuffed Tomatoes recipe is excerpted from Gena Hamshaw’s new cookbook, The Vegan Week. Gena Hamshaw is a registered dietitian nutritionist, recipe developer, and the author of Food 52 Vegan (2017) and Power Plates (2018). She shares vegan recipes on her blog, The Full Helping, which she has written since 2009. Gena lives in New York City. If she’s not working, cooking, or baking, then she’s probably on her yoga mat.
Table of Contents
This Stuffed Tomatoes recipe takes the simplicity of beefsteak tomatoes and elevates them into a gourmet delight. Hollowed out and filled with a mouthwatering blend of orzo and marinated Tofu Feta, these tomatoes are baked to perfection, resulting in a harmonious fusion of flavors. Whether you’re seeking a satisfying meal for the day or a convenient make-ahead option for the week, this dish promises to impress your taste buds and elevate your dining experience.
Ingredients You’ll Need
- Tomatoes
- Vegetable oil spray
- Olive oil
- Shallots
- Garlic
- Orzo
- Vegetable broth
- Tofu Feta
How To Make This Stuffed Tomatoes
Step 1: Tomato Preparation and Oven Preheating
Preheat your oven to 350°F / 175°C and lightly oil a 9 by 13-inch/ 24 by 36cm baking dish.
To prepare the tomatoes, slice the top 3 inches / 7.5cm off the tops of the tomatoes. Use a paring knife to cut around the center of a tomato, about 1⁄2 inch / 1.3cm from the edge. Using a spoon, gently scoop out the flesh. You should be left with a hollowed-out tomato that has about 1⁄2 inch / 1.3cm of flesh lining the skin on all sides. Use a tea towel to pat the inside of the tomato. Repeat with the remaining tomatoes and arrange them, cut sides up, in the prepared baking dish, and set aside. Discard the tomato flesh or reserve it for another use, such as making bruschetta or homemade tomato water for cocktails.
Step 2: Creating the Flavorful Orzo Filling
Heat the oil in a medium pan over medium heat. Add the shallots and garlic and cook, stirring constantly, until the shallots are translucent, 3 to 4 minutes. Stir in the orzo, then pour in the broth and bring to a boil. Turn the heat to low and simmer, uncovered, until the orzo is tender and the broth has been almost entirely absorbed for 10 to 15 minutes. Remove the pan from the heat.
Fold the Tofu Feta and its marinade into the orzo. The Tofu Feta will break up a bit, and the orzo will soak up the marinade—that’s the idea!
Step 3: Finishing and Serving the Stuffed Tomatoes
Scoop the orzo mixture into the tomatoes in the baking dish. Lightly cover the tomatoes with aluminum foil and bake until the pan is full of juices, about 45 minutes. Uncover the tomatoes and bake until the tomatoes are tender and the orzo is crisping on top, about 15 minutes more.
Serve right away, or meal prep for the week by transferring the tomatoes to a single airtight container or portioning them into individual containers. Store in the fridge for up to 5 days or in the freezer for up to 4 weeks.
Orzo Stuffed Tomatoes – Recipe Card
Orzo Stuffed Tomatoes
Ingredients
- 8 beefsteak tomatoes
- Vegetable oil spray
- 1 tablespoon olive oil
- 2 large shallots - finely chopped
- 3 cloves garlic - minced
- 1 cup / 225g orzo
- 2 3/4 cups / 650ml vegetable broth
- TK cups / TKg Tofu Feta
Instructions
- Preheat your oven to 350°F / 175°C and lightly oil a 9 by 13-inch/ 24 by 36cm baking dish.
- To prepare the tomatoes, slice the top 3 inches / 7.5cm off the tops of the tomatoes. Use a paring knife to cut around the center of a tomato, about 1⁄2 inch / 1.3cm from the edge. Using a spoon, gently scoop out the flesh. You should be left with a hollowed-out tomato that has about 1⁄2 inch / 1.3cm of flesh lining the skin on all sides. Use a tea towel to pat the inside of the tomato. Repeat with the remaining tomatoes and arrange them, cut sides up, in the prepared baking dish and set aside. Discard the tomato flesh or reserve for another use, such as making bruschetta or homemade tomato water for cocktails.
- Heat the oil in a medium pan over medium heat. Add the shallots and garlic and cook, stirring constantly, until the shallots are translucent, 3 to 4 minutes. Stir in the orzo, then pour in the broth and bring to a boil. Turn the heat to low and simmer, uncovered, until the orzo is tender and the broth has been almost entirely absorbed, 10 to 15 minutes. Remove the pan from the heat.
- Fold the Tofu Feta and its marinade into the orzo. The Tofu Feta will break up a bit, and the orzo will soak up the marinade—that’s the idea!
- Scoop the orzo mixture into the tomatoes in the baking dish. Lightly cover the tomatoes with aluminum foil and bake until the pan is full of juices, about 45 minutes. Uncover the tomatoes and bake until the tomatoes are tender and the orzo is crisping on top, about 15 minutes more.
- Serve right away, or meal prep for the week by transferring the tomatoes to a single airtight container or portioning them into individual containers. Store in the fridge for up to 5 days or in the freezer for up to 4 weeks
Notes
Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Click here to purchase a copy of the book.
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About the Cookbook
The Vegan Week, Ten Speed Press, 2022
When life gets busy, meal prep is the fix that enables you to have flavorful, nourishing meals all week long. Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
The book makes it simple for you to put a weekday meal together in minutes. With its well-rounded make-ahead dishes and pantry staples, it provides delicious food and nutritional balance for busy folks who love to eat well. Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend. No matter how hectic life becomes, this roadmap to preparing and savoring vegan food regularly will set you up for a fulfilling week ahead.
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More Vegan Recipes You Might Like
If you enjoyed this Stuffed Tomatoes recipe, you might also like this Balsamic Tempeh by the same author. Click here for the recipe.
Connect with Gena Hamshaw on Instagram (@TheFullHelping) and find even more delicious recipes on TheFullHelping.com.
