Basil “Cheese” Stuffed Tomatoes

Slice tofu in half and press it between some paper towels for at least 30 minutes to drain excess water.

Combine pressed tofu, 3 tablespoons of olive oil, nutritional yeast, lemon juice, lemon zest, red pepper and salt and pepper in a food processor. Once it’s fully combined and processed, set aside.

In a medium skillet over medium-high heat, saute the shallots and garlic with the remaining tablespoon of olive oil until softened, about 3-4 minutes. Add sauteed mixture to the food processor. Process ingredients until smooth. Add in basil and pulse a few times until incorporated but visible pieces of basil still remain.

Preheat oven to 425 F.

Stuff the gutted tomatoes with the tofu mixture. Place sliced tops back on and arrange the stuffed tomatoes in a non-stick sprayed baking dish. It might be necessary to slice a small part of the bottom of the tomato off to get it to stand upright. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25 minutes.

While tomatoes are roasting, toast pine nuts on the stove top over medium heat. Once they start to get browned, remove from heat. Also, reduce the balsamic vinegar by cooking it in a saucepan on medium-high heat until it becomes thickened and syrupy.

Garnish tomatoes with pine nuts, balsamic reduction and extra basil.

Recipe adapted from Sprint 2 The Table.